SPRING 2008 STARTERS Laura Chenel Goat Cheese and Braised Artichoke Salad with Baby Greens and a Meyer Lemon Vinaigrette   12 Grapevine Smoked Trout with Frisee, Green Beans, Toasted Almonds, and a Lemon Crème Fraiche Dressing   14 Hearts of Romaine, Parmesan, Herbed Crouton and a “Tijuana Vinaigrette”   8 Baby Gem Lettuce with Green Goddess Dressing, Applewood Smoked Bacon, a Hard-Cooked Egg, and Shaved Red Onion   12 Seared Scallops Wrapped with Smoky Bacon in a Asparagus Bisque with Black Truffle Creme   16 House Made Artichoke Ravioli with Sage Brown Butter, and Truffle Oil   14 Artisinal Cheese Plate with Seasonal Fruit and Walnut Bread   16 ENTREES Cedar Plank Salmon with a Spring Vegetable Risotto and a House Made Zinfandel Vinegar Sauce   28 Chef’s Daily Presentation of “Market Fresh” Fish   MP Oven Roasted Ruby Red Trout with Sauteed Green Beans and a Toasted Pistachio-Lemon Butter   22 Chicken "Coq Au Vin" with Pearl Onions, Bacon, and French Potatoes   18 Rosemary Grilled Pork Tenderloin with Melted Leek Mashed Potatoes and a Carmelized Fennel-Spanish Sherry Sauce   26 Zinfandel Braised Lamb Shank with Créme Fraiche Whipped Polenta   28 Tuscan Grilled T-Bone Steak with Blue Cheese Gratin, Sauteed Greens, and a V I N E Steak Sauce   36 Shallot Crusted Flat Iron Steak with Salsa Verde Butter and Herbed and Herbed Pommes Frites   30 $2 Split Plate Charge for Starters $5 Split Plate Charge for Entrees 18% Gratuity on parties of 6 or more WINE MAKES EVERY MEAL AN OCCASION, EVERY TABLE MORE ELEGANT, EVERY DAY MORE CIVILIZED. ANDRE SIMON