Pork Chops

DINNER MENU

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October 18th, 2014

TIM’S DINNER PICK:
WOOD ROASTED HOUSE CUT PORK RIB CHOP 20
ROASTED GRANNY SMITH APPLES, BUTTERNUT SQUASH PUREE, HONEY CRISP APPLE SALAD

WINE PICK: NICKEL & NICKEL CC Ranch, Cabernet, Yountville, 2011

Today’s House Soup:

Lobster Bisque

French Onion

. . .

Organic Field Greens, Cherry Tomato, Champagne Vinaigrette 6

Oven Roasted Beet & Green Bean Salad 8

Stonehorse Blue Salad (Blue Cheese, Walnuts, Dried Blueberries) (GF) 7.50

Shaved Brussels Sprout Salad, Roasted Hazelnuts, Brown Butter Vinaigrette 8.50

Honey Crisp Apple Salad, Organic Arugula, Buttermilk Vinaigrette (GF) 8.50

Wood Roasted Medjool Dates, House Made Chorizo, Piquillo Pepper Sauce (GF) 12

Fresh Dungeness Crab Cakes, Mango Ketchup, Organic Greens 18

House Made Country Style Pate, Sour Blackberry Jam 9

Hand Chopped Beef Tenderloin Steak Tartare, White Truffle Oil 23

*Artisan Cheese Plate, Cranberry Chutney 13

Wood Fired Pizza (Many Choices)  12

. . .

Pan Roasted Scottish King Salmon Marguery, (Mussels, Tarragon, Rock Shrimp) (GF) 32

Pistachio Crusted Halibut, Leeks, Rock Shrimp, Chardonnay (GF) 35

Salade Nicoise, Fresh Dungeness Crab, Organic Field Greens (GF) 25

Creek Stone Beef Tenderloin, With Fire Roasted Goat Cheese (GF) 38

Grilled Prime New York Strip Steak, Wood Roasted Mushrooms, Bearnaise (GF) 44

Pan Roasted Kosher Chicken Breast, Bacon, Brussels, Gnocchi 21

House Cut Fresh Pork Rib Chop, Butternut Squash, Roasted Apples (GF) 20

Dijon Crusted Colorado Lamb Chops, Flageolet Beans, Lamb Sausage 36

House Ground Prime Beef Burger Served Open Faced, Bacon Jam, Cheddar Cheese, Sunny Egg 14

House Made Fettuccini “Spaghetti & Meatballs” 16

House Made Roasted Garlic Ravioli, Pancetta Ham, Mushrooms, Brussels Sprouts 17

. . .

SIDES $7.50

Scalloped Potatoes Spicy Shrimp Risotto Garlic Mashed Potatoes D’Jango Brussels Sprouts Chilli Glazed Carrots Sesame Roasted Asparagus Wood Roasted Mushrooms Steak House Onion Rings