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Palo Alto
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Zibibbo
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Menu
Zibibbo
(650) 328-6722
430 Kipling St
,
Palo Alto
,
CA
|
Directions
94301
37.447995
-122.160544
View Website
Hours
Monday To Thursday From 11:30 AM To 09:30 PM Friday To Saturday From 11:30 AM To 10:00 PM Sunday From 11:30 AM To 09:30 PM
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Menu for Zibibbo
Menu
|
Menu
|
Lunch
|
Lunch
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Sample
Menu
Fresh Oysters
Blue Point (Nj)
Options: Individual
(3.00)
, Half dozen
(17.00)
, Full dozen
(33.00)
Oak Island (Wa)
Options: Individual
(3.00)
, Half dozen
(17.00)
, Full dozen
(33.00)
Kumamoto (Ca)
Options: Individual
(4.00)
, Half dozen
(23.00)
, Full dozen
(45.00)
Fruits De Mer Platters
A selection of oysters, clams, and prawns
Options: Small
(30.00)
, Medium
(40.00)
, Large
(50.00)
Fresh Shellfish
14.00
Little Neck Clams
Half dozen
14.00
Jumbo Prawn Cocktail
Half dozen
Antipasti
Cuvee of Olives
Hummus
With tahini and house made pita bread
Bocconcini
With cherry tomatoes, oregano, chili flakes and evoo
Roasted Red Beets
With fresh goat cheese and chives
Sardine Escabeche
With crostini
Salt Cod and Potato Croquette
With aioli
Tzatziki
With house made pita bread
Arancini Fried Risotto
Filled with pancetta and smoked mozzarella, topped with san marzano tomato sauce
Duck Rillette Crostini
With cornichons and mustard
Charcuterie & Cheeses
11.00
House Made Charcuterie Plate
Coppa, truffle salami, and calabrese with olives, mustard and crostini
Artisanal Cheese Plate 16.00
St. Andre
France., cow's milk, smooth, rich and buttery.
Bleu D'Auvergne
French, cow's milk, tangy and nutty.
Idiazabal
Spanish, raw sheep's milk, smoked and firm. Full buttery flavor.
Small Plates of the Mediterranean
8.00
Pea Soup
With mint creme fraiche
8.00
Baby Lettuce Salad
With herbed goat cheese crostini and golden balsamic vinaigrette
10.00
Little Gem Salad
With toasted walnuts, blue cheese, and fines herb vinaigrette
16.00
Duck Confit
With frisee , arugula, candied walnuts, honey thyme pears and walnut vinaigrette
9.00
Chicken "Kefta" Meatballs
With moroccan spice gravy
8.00
Shaved Fennel and Arugula Salad
With orange, scallions and golden balsamic
8.00
“Israeli Cigars”
Crispy brik pastry filled with potatoes, caramelized onion and chives
10.00
Grilled Chicken Skewers
With olives, feta cheese and pickled red onion
11.00
Grilled Goat Cheese
With olive bread and balsamic reduction
16.00
Iron Skillet Roasted Mussels
With drawn lemon-herb butter
16.00
Oven Roasted Moroccan Spiced Prawns
With scallions and lemon
Pasta and Pizza
17.00
Ricotta and Goat Cheese Ravioli
With sun dried tomatoes, roasted pine nuts and sage
19.00
Linguine
With rock shrimp, gremolata, cherry tomatoes and chili flakes
16.00
House Made Pepperoni and Fennel Sausage Pizza
With parmigiano-reggiano
17.00
Wild Mushroom Pizza
With fresh thyme and black truffle oil
16.00
Grilled Eggplant and Oven Dried Tomato Pizza
With mozzarella and parmesan cheese
16.00
Pancetta and Honey-Thyme Pizza
With gorgonzola
Nightly Rotisserie Specials
28.00
Wednesday
Air dried roasted duck with farro, arugula and blackberry gastrique
27.00
Thursday
Pepper crusted top sirloin with soft polenta, grilled onions, oven dried tomatoes, basil and red wine sauce
27.00
Friday
Roasted leg of lamb with carrots, cipollini onions, fingerling potatoes and lamb jus
28.00
Saturday
Air-dried roasted duck with arugula, pomegranates and loquat gastrique
Oak Fired Rotisserie
21.00
Rosemary Scented Chicken
With warm potato and baby greens salad
22.00
Fennel Scented Pork Loin
With olive oil mashed potatoes
Wood Grills, Oven and Saute
67.00
Grilled Rib-Eye Steak for Two
With brussel sprouts and mashed potatoes
19.00
Wild Mushroom and Goat Cheese Tart
With spinach, arugula salad and tomato vinaigrette
26.00
Grilled Salmon
With warm gem salad, fresno peppers, garlic and lemon caper vinaigrette
30
Alaskan Halibut
With fingerling potatoes, leeks, asparagus, san marzano tomatoes and lemon oil
29.00
Moroccan Short Ribs
With gambone mushrooms, swiss chard, creamy mashed potatoes and braising jus
29.00
Zibibbo Paella
With shrimp, mussels, chicken, chorizo and peas
30.00
Seared Scallops
With quinoa, raisin chutney and butter net squash sauce
30.00
Flat Iron Steak
With fingerling potatoes, cipollini onions, agresto salsa
Vegetables and Sides
23.00
Platter of Seasonal Vegetables
8.00
Brussel Sprouts
With caramelized onions, walnuts, and preserved lemons
8.00
Broccolini
With lemon zest
8.00
Sautéed Spinach
With currants and toasted pine nuts
8.00
Cauliflower
With garlic confit and chili flakes
9.00
Smoked Macaroni and Cheese Gratin
With pancetta and jalapeno
6.00
Olive Oil Mashed Potatoes
6.00
Soft Polenta
With parmesan reggiano
9.00
Truffled French Fries
With parmigiano-reggiano
Menu
Fresh Oysters
Blue Point (Nj)
Options: Individual
(3.00)
, Half dozen
(17.00)
, Full dozen
(33.00)
Oak Island (Wa)
Options: Individual
(3.00)
, Half dozen
(17.00)
, Full dozen
(33.00)
Kumamoto (Ca)
Options: Individual
(4.00)
, Half dozen
(23.00)
, Full dozen
(45.00)
Fruits De Mer Platters
A selection of oysters, clams, and prawns
Options: Small
(30.00)
, Medium
(40.00)
, Large
(50.00)
Fresh Shellfish
14.00
Little Neck Clams
Half dozen
14.00
Jumbo Prawn Cocktail
Half dozen
Antipasti
Cuvee of Olives
Hummus
With tahini and house made pita bread
Bocconcini
With cherry tomatoes, oregano, chili flakes and evoo
Roasted Red Beets
With fresh goat cheese and chives
Sardine Escabeche
With crostini
Salt Cod and Potato Croquette
With aioli
Tzatziki
With house made pita bread
Arancini Fried Risotto
Filled with pancetta and smoked mozzarella, topped with san marzano tomato sauce
Duck Rillette Crostini
With cornichons and mustard
Charcuterie & Cheeses
11.00
House Made Charcuterie Plate
Coppa, truffle salami, and calabrese with olives, mustard and crostini
Artisanal Cheese Plate 16.00
St. Andre
France., cow's milk, smooth, rich and buttery.
Bleu D'Auvergne
French, cow's milk, tangy and nutty.
Idiazabal
Spanish, raw sheep's milk, smoked and firm. Full buttery flavor.
Small Plates of the Mediterranean
8.00
Pea Soup
With mint creme fraiche
8.00
Baby Lettuce Salad
With herbed goat cheese crostini and golden balsamic vinaigrette
10.00
Little Gem Salad
With toasted walnuts, blue cheese, and fines herb vinaigrette
16.00
Duck Confit
With frisee , arugula, candied walnuts, honey thyme pears and walnut vinaigrette
9.00
Chicken "Kefta" Meatballs
With moroccan spice gravy
8.00
Shaved Fennel and Arugula Salad
With orange, scallions and golden balsamic
8.00
“Israeli Cigars”
Crispy brik pastry filled with potatoes, caramelized onion and chives
10.00
Grilled Chicken Skewers
With olives, feta cheese and pickled red onion
11.00
Grilled Goat Cheese
With olive bread and balsamic reduction
16.00
Iron Skillet Roasted Mussels
With drawn lemon-herb butter
16.00
Oven Roasted Moroccan Spiced Prawns
With scallions and lemon
Pasta and Pizza
17.00
Ricotta and Goat Cheese Ravioli
With sun dried tomatoes, roasted pine nuts and sage
19.00
Linguine
With rock shrimp, gremolata, cherry tomatoes and chili flakes
16.00
House Made Pepperoni and Fennel Sausage Pizza
With parmigiano-reggiano
17.00
Wild Mushroom Pizza
With fresh thyme and black truffle oil
16.00
Grilled Eggplant and Oven Dried Tomato Pizza
With mozzarella and parmesan cheese
16.00
Pancetta and Honey-Thyme Pizza
With gorgonzola
Nightly Rotisserie Specials
28.00
Wednesday
Air dried roasted duck with farro, arugula and blackberry gastrique
27.00
Thursday
Pepper crusted top sirloin with soft polenta, grilled onions, oven dried tomatoes, basil and red wine sauce
27.00
Friday
Roasted leg of lamb with carrots, cipollini onions, fingerling potatoes and lamb jus
28.00
Saturday
Air-dried roasted duck with arugula, pomegranates and loquat gastrique
Oak Fired Rotisserie
21.00
Rosemary Scented Chicken
With warm potato and baby greens salad
22.00
Fennel Scented Pork Loin
With olive oil mashed potatoes
Wood Grills, Oven and Saute
67.00
Grilled Rib-Eye Steak for Two
With brussel sprouts and mashed potatoes
19.00
Wild Mushroom and Goat Cheese Tart
With spinach, arugula salad and tomato vinaigrette
26.00
Grilled Salmon
With warm gem salad, fresno peppers, garlic and lemon caper vinaigrette
30
Alaskan Halibut
With fingerling potatoes, leeks, asparagus, san marzano tomatoes and lemon oil
29.00
Moroccan Short Ribs
With gambone mushrooms, swiss chard, creamy mashed potatoes and braising jus
29.00
Zibibbo Paella
With shrimp, mussels, chicken, chorizo and peas
30.00
Seared Scallops
With quinoa, raisin chutney and butter net squash sauce
30.00
Flat Iron Steak
With fingerling potatoes, cipollini onions, agresto salsa
Vegetables and Sides
23.00
Platter of Seasonal Vegetables
8.00
Brussel Sprouts
With caramelized onions, walnuts, and preserved lemons
8.00
Broccolini
With lemon zest
8.00
Sautéed Spinach
With currants and toasted pine nuts
8.00
Cauliflower
With garlic confit and chili flakes
9.00
Smoked Macaroni and Cheese Gratin
With pancetta and jalapeno
6.00
Olive Oil Mashed Potatoes
6.00
Soft Polenta
With parmesan reggiano
9.00
Truffled French Fries
With parmigiano-reggiano
Lunch
Antipasti
Cuvee of Olives
Hummus
With tahini and house made pita bread
Bocconcini
With cherry tomatoes, oregano, chili flakes and evoo
Roasted Red Beets
With fresh goat cheese and chives
Sardine Escabeche
With crostini
Salt Cod and Potato Croquettes
With aioli
Tzatziki
With house made pita bread
Arancini Fried Risotto
Filled with pancetta and smoked mozzarella, topped with san marzano tomato sauce
Small Plates
8.00
Pea Soup
With mint creme fraiche
8.00
Baby Lettuce Salad
With herbed goat cheese crostini and golden balsamic vinaigrette
10.00
Little Gem Salad
With toasted walnuts, blue cheese, and fines herb vinaigrette
10.00
Duck Confit
With frisee salad, peaches, candied walnuts, and loquat vinaigrette
8.00
"Israeli Cigars"
Crispy brik pastry filled with potatoes, caramelized onion and chives
8.00
Shaved Fennel and Arugula Salad
With orange, scallions and golden balsamic
16.00
Iron Skillet Roasted Mussels
With drawn lemon-herb butter
16.00
Oven Roasted Moroccan Spiced Prawns
With scallions and lemon
Sandwiches
10.00
Apple Wood Smoked BLT
With aioli on levain
12.00
Salmon Burger
With spicy pickle mayonnaise and arugula on a brioche bun
12.00
Grilled Lamb Burger
With feta, balsamic onions and tzatziki on a brioche bun
12.00
Mahi Mahi Sliders
With piri piri sauce, lettuce and tomatoes
9.00
Rosemary Chicken and Brie
With argula, aioli and mustard on a wheat bun
Pasta and Pizza
19.00
Linguine
With shrimp, gremolata, cherry tomatoes and chili flakes
16.00
House Made Pepperoni and Fennel Sausage Pizza
With parmigiano-reggiano
17.00
Wild Mushroom Pizza
With fresh thyme and black truffle oil
16.00
Grilled Eggplant and Oven Dried Tomato Pizza
With mozzarella and parmesan cheese
17.00
Pancetta and Honey-Thyme Pizza
With gorgonzola
Wood Grill and Oven
30.00
Flat Iron Steak
With fingerling potatoes, cipollini onions, agresto salsa
19.00
Wild Mushroom and Goat Cheese Tart
With spinach, eggs, arugula and tomato vinaigrette
26.00
Grilled Salmon
With warm gem salad, fresno peppers, garlic and lemon caper vinaigrette
Sides
8.00
Brussel Sprouts
With caramelized onions, walnuts and preserved lemons
8.00
Cauliflower
With garlic confit and chili flakes
9.00
Truffled French Fries
With parmigiano-reggiano
Three Course Prix Fixe
Starters
Soup of the Day
Arugula Salad
With parmesan, cherry tomatoes, cucumbers and balsamic dressing
Main Courses
Olives and Feta Pizza
With red onions
Shrimp Pita
With cucumbers, grapes lettuce and tomatoes
Dessert
Bavarian Cream Puff
With caramel and chocolate sauce
Lunch
Antipasti
Cuvee of Olives
Hummus
With tahini and house made pita bread
Bocconcini
With cherry tomatoes, oregano, chili flakes and evoo
Roasted Red Beets
With fresh goat cheese and chives
Sardine Escabeche
With crostini
Salt Cod and Potato Croquettes
With aioli
Tzatziki
With house made pita bread
Arancini Fried Risotto
Filled with pancetta and smoked mozzarella, topped with san marzano tomato sauce
Small Plates
8.00
Pea Soup
With mint creme fraiche
8.00
Baby Lettuce Salad
With herbed goat cheese crostini and golden balsamic vinaigrette
10.00
Little Gem Salad
With toasted walnuts, blue cheese, and fines herb vinaigrette
10.00
Duck Confit
With frisee salad, peaches, candied walnuts, and loquat vinaigrette
8.00
"Israeli Cigars"
Crispy brik pastry filled with potatoes, caramelized onion and chives
8.00
Shaved Fennel and Arugula Salad
With orange, scallions and golden balsamic
16.00
Iron Skillet Roasted Mussels
With drawn lemon-herb butter
16.00
Oven Roasted Moroccan Spiced Prawns
With scallions and lemon
Sandwiches
10.00
Apple Wood Smoked BLT
With aioli on levain
12.00
Salmon Burger
With spicy pickle mayonnaise and arugula on a brioche bun
12.00
Grilled Lamb Burger
With feta, balsamic onions and tzatziki on a brioche bun
12.00
Mahi Mahi Sliders
With piri piri sauce, lettuce and tomatoes
9.00
Rosemary Chicken and Brie
With argula, aioli and mustard on a wheat bun
Pasta and Pizza
19.00
Linguine
With shrimp, gremolata, cherry tomatoes and chili flakes
16.00
House Made Pepperoni and Fennel Sausage Pizza
With parmigiano-reggiano
17.00
Wild Mushroom Pizza
With fresh thyme and black truffle oil
16.00
Grilled Eggplant and Oven Dried Tomato Pizza
With mozzarella and parmesan cheese
17.00
Pancetta and Honey-Thyme Pizza
With gorgonzola
Wood Grill and Oven
30.00
Flat Iron Steak
With fingerling potatoes, cipollini onions, agresto salsa
19.00
Wild Mushroom and Goat Cheese Tart
With spinach, eggs, arugula and tomato vinaigrette
26.00
Grilled Salmon
With warm gem salad, fresno peppers, garlic and lemon caper vinaigrette
Sides
8.00
Brussel Sprouts
With caramelized onions, walnuts and preserved lemons
8.00
Cauliflower
With garlic confit and chili flakes
9.00
Truffled French Fries
With parmigiano-reggiano
Three Course Prix Fixe
Starters
Soup of the Day
Arugula Salad
With parmesan, cherry tomatoes, cucumbers and balsamic dressing
Main Courses
Olives and Feta Pizza
With red onions
Shrimp Pita
With cucumbers, grapes lettuce and tomatoes
Dessert
Bavarian Cream Puff
With caramel and chocolate sauce
Sample
Oysters and Shellfish
Fruits De Mer Platters
A selection of oysters, clams and prawns
Options: Small
(34.00)
, Medium
(44.00)
, Large
(54.00)
2.75
Top Neck Clams (Ma)
3.50
Fresh Pacific Prawns (Fl)
Fresh Oysters
3.50
Kumamoto (Wa)
3.25
Drake's Bay (Point Reyes)
3.25
Blue Point (Ma)
Antipasti
18.00
Roasted Beets
With blue cheese, walnuts, and plum-red onion vinaigrette
18.00
Burrata
With pepperonata and arugula pistachio pesto
18.00
Country Pork
Mushroom and pistachio pate with celery root remoulade and pickled cherries
18.00
Brushetta
Calabrian chili jam, ricotta cheese, california extra virgin olive oil, il caratello balsamic vinegar
18.00
Duck Liver Mousse
With pomegranate, micro beet greens and pumpkin baguette
18.00
Broccolini
With chilies, lemon, toasted garlic, pickled peppers and ricotta salata
18.00
Leek
Goat cheese and bacon tart
18.00
Delica Squash
Fregola sardo and kale with almonds
Small Plates
8.00
Cream of Tomato Basil Soup
With goat cheese crostini
16.00
Iron Skillet Roasted Mussels
With drawn butter
11.00
Baked Polenta
With truffle butter, zoe's prosciutto and pea sprouts
12.00
Romaine and Feta Salad
With pears, pecans, red onions, and loquat vinaigrette
12.00
Butter Lettuce and Radicchio Salad
With point reyes blue cheese, apples, walnuts and mustard vinaigrette
12.00
Crispy Wild Louisiana Prawns
With meyer lemon, old bay aioli and watermelon radish slaw
12.00
Wood Oven Roasted Whole Portobello Mushroom
With soft polenta and truffled mascarpone
16.00
Assortment of Artisanal Cheeses
With fresh fruit,, fig jam and toasted bread
Pizza and Pasta
17.00
Wild Mushroom Pizza
With mozzarella and thyme
17.00
Margherita Pizza
With buffalo mozzarella, basil, tomato sauce, and parmesan
17.00
House Made Duck Sausage Pizza
With butternut squash, fontina and sage
17.00
Grilled Eggplant Pizza
With tomato, chili flakes, pesto and arugula
17.00
House Made Meatball Pizza
With mozzarella and tomato sauce
18.00
Spicy Prawn Pizza
With sun-dried tomatoes, mozzarella, pesto, and chili flakes
16.00
Roasted Garlic and Goat Cheese Ravioli
With sun dried tomatoes and pine nuts
17.00
Ricotta Gnocchi
With sage brown butter, butternut squash and hazelnuts
17.00
Roasted Duck Ravioli
With marsala, tuscan kale and truffle pecorino
Oak Fired Rotisserie
22.00
Rosemary Scented Chicken
With warm potato and lettuce salad
23.00
Fennel Scented Pork Loin
With olive oil mashed potatoes
Nightly Rotisserie Specials
Monday
26.00
Top Sirloin
With sea island red peas, carrots and turnips with gorgonzola and red wine sauce
Tuesday
29.00
Beef Short Ribs
With celery root puree, kale and citrus gremolata
Wednesday
29.00
Spit Roasted Duck
With roasted pears, potato, and wild arugula salad
Thursday
27.00
Leg of Lamb
With eggplant caponata and mint salsa verde
Friday
28.00
Spit Roasted Suckling Pig
With chard, bacon and corn bread gratin and roasted apples
Saturday
29.00
Spit Roasted Duck
With roasted pears, potato, and wild arugula salad
Sunday
32.00
Natural Black Angus Prime Rib
With potato and gruyere cheese gratin and beef jus
Wood Grills, Oak Fired Oven and Saute
69.00
Jumbo Dry-Aged Ribeye Steak
With horseradish mashed potatoes & broccoli - serves two (please allow 45 minutes preparation)
30.00
Grilled Flat Iron Steak
With chard, bacon, sweet potato, shallot-garlic butter and red wine sauce
26.00
Snake River Farms Pork Osso Buco
With cabbage, apples, turnips and mustard
27.00
Wild Gulf Flounder La Plancha
With baby carrots, peas, sunchokes and kumquats
27.00
Grilled Salmon
With farro, brussel sprouts, cous cous and mustard crème fraiche
21.00
Wood Oven Roasted Vegetables
With wild mushrooms, delicata squash, red potatoes, brussel sprouts, broccoli,pomegranate, bread crumbs, and smoked tomato aioli
Vegetables and Sides
8.00
Brussel Sprouts
With lemon, capers and sage
7.00
Olive Oil Mashed Potatoes
8.00
Truffled Parmesan French Fries
6.00
Creamy Polenta
With parmesan
8.00
Gratin of Macaroni and Cheese
Sample
Oysters and Shellfish
Fruits De Mer Platters
A selection of oysters, clams and prawns
Options: Small
(34.00)
, Medium
(44.00)
, Large
(54.00)
2.75
Top Neck Clams (Ma)
3.50
Fresh Pacific Prawns (Fl)
Fresh Oysters
3.50
Kumamoto (Wa)
3.25
Drake's Bay (Point Reyes)
3.25
Blue Point (Ma)
Antipasti
18.00
Roasted Beets
With blue cheese, walnuts, and plum-red onion vinaigrette
18.00
Burrata
With pepperonata and arugula pistachio pesto
18.00
Country Pork
Mushroom and pistachio pate with celery root remoulade and pickled cherries
18.00
Brushetta
Calabrian chili jam, ricotta cheese, california extra virgin olive oil, il caratello balsamic vinegar
18.00
Duck Liver Mousse
With pomegranate, micro beet greens and pumpkin baguette
18.00
Broccolini
With chilies, lemon, toasted garlic, pickled peppers and ricotta salata
18.00
Leek
Goat cheese and bacon tart
18.00
Delica Squash
Fregola sardo and kale with almonds
Small Plates
8.00
Cream of Tomato Basil Soup
With goat cheese crostini
16.00
Iron Skillet Roasted Mussels
With drawn butter
11.00
Baked Polenta
With truffle butter, zoe's prosciutto and pea sprouts
12.00
Romaine and Feta Salad
With pears, pecans, red onions, and loquat vinaigrette
12.00
Butter Lettuce and Radicchio Salad
With point reyes blue cheese, apples, walnuts and mustard vinaigrette
12.00
Crispy Wild Louisiana Prawns
With meyer lemon, old bay aioli and watermelon radish slaw
12.00
Wood Oven Roasted Whole Portobello Mushroom
With soft polenta and truffled mascarpone
16.00
Assortment of Artisanal Cheeses
With fresh fruit,, fig jam and toasted bread
Pizza and Pasta
17.00
Wild Mushroom Pizza
With mozzarella and thyme
17.00
Margherita Pizza
With buffalo mozzarella, basil, tomato sauce, and parmesan
17.00
House Made Duck Sausage Pizza
With butternut squash, fontina and sage
17.00
Grilled Eggplant Pizza
With tomato, chili flakes, pesto and arugula
17.00
House Made Meatball Pizza
With mozzarella and tomato sauce
18.00
Spicy Prawn Pizza
With sun-dried tomatoes, mozzarella, pesto, and chili flakes
16.00
Roasted Garlic and Goat Cheese Ravioli
With sun dried tomatoes and pine nuts
17.00
Ricotta Gnocchi
With sage brown butter, butternut squash and hazelnuts
17.00
Roasted Duck Ravioli
With marsala, tuscan kale and truffle pecorino
Oak Fired Rotisserie
22.00
Rosemary Scented Chicken
With warm potato and lettuce salad
23.00
Fennel Scented Pork Loin
With olive oil mashed potatoes
Nightly Rotisserie Specials
Monday
26.00
Top Sirloin
With sea island red peas, carrots and turnips with gorgonzola and red wine sauce
Tuesday
29.00
Beef Short Ribs
With celery root puree, kale and citrus gremolata
Wednesday
29.00
Spit Roasted Duck
With roasted pears, potato, and wild arugula salad
Thursday
27.00
Leg of Lamb
With eggplant caponata and mint salsa verde
Friday
28.00
Spit Roasted Suckling Pig
With chard, bacon and corn bread gratin and roasted apples
Saturday
29.00
Spit Roasted Duck
With roasted pears, potato, and wild arugula salad
Sunday
32.00
Natural Black Angus Prime Rib
With potato and gruyere cheese gratin and beef jus
Wood Grills, Oak Fired Oven and Saute
69.00
Jumbo Dry-Aged Ribeye Steak
With horseradish mashed potatoes & broccoli - serves two (please allow 45 minutes preparation)
30.00
Grilled Flat Iron Steak
With chard, bacon, sweet potato, shallot-garlic butter and red wine sauce
26.00
Snake River Farms Pork Osso Buco
With cabbage, apples, turnips and mustard
27.00
Wild Gulf Flounder La Plancha
With baby carrots, peas, sunchokes and kumquats
27.00
Grilled Salmon
With farro, brussel sprouts, cous cous and mustard crème fraiche
21.00
Wood Oven Roasted Vegetables
With wild mushrooms, delicata squash, red potatoes, brussel sprouts, broccoli,pomegranate, bread crumbs, and smoked tomato aioli
Vegetables and Sides
8.00
Brussel Sprouts
With lemon, capers and sage
7.00
Olive Oil Mashed Potatoes
8.00
Truffled Parmesan French Fries
6.00
Creamy Polenta
With parmesan
8.00
Gratin of Macaroni and Cheese
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