SUMMER 2010 STARTERS Laura Chenel Goat Cheese with a Summer Melon Salad, Baby Greens, and a Grilled Lime Vinaigrette   12 Seared Scallops Wrapped with Smoky Bacon in a Sweet Corn Chowder   16 Hearts of Romaine, Parmesan, Herbed Crouton and a “Tijuana Vinaigrette”   9 Heirloom Tomato “Panzanella Salad” with Buffalo Mozzarella and Basil Pistou   12 House Made Ricotta and Summer Squash Ravioli with Ricotta Salata, Sage-Brown Butter, and Truffle Oil   12 Duck Confit Salad with Baby Greens, Candied Pecans and a Cherry-Mint Vinaigrette   14 Artisinal Cheese Plate with Seasonal Fruit and Grilled Walnut Bread   18 ENTREES Cedar Plank Salmon with Sweet Corn Pudding and a House Made Zinfandel Vinegar Sauce   28 Chef’s Daily Presentation of “Market Fresh” Fish   MP Oven Roasted Trout with Petite Pan Squash, Fingerling Potatoes, Marcona Almonds, and a Lemon Parsley Butter   22 Chicken "Coq Au Vin" with Pearl Onions, Bacon, and French Potatoes   20 Rosemary Grilled Pork Tenderloin with Artichoke-Potato Puree, Ratatouille and a Syrah-Rosemary Reduction   28 Zinfandel Braised Lamb Shank with Créme Fraiche Whipped Polenta   30 Shallot Crusted Flat Iron Steak with a Tapenade Butter, and Herbed Pommes Frites   32 Tuscan Grilled T-Bone with Roasted Red Peppers, Herb and Sea Salt Roasted Fingerling Potatoes, and a Chimichurri Sauce   36 WINE MAKES EVERY MEAL AN OCCASION, EVERY TABLE MORE ELEGANT, EVERY DAY MORE CIVILIZED. ANDRE SIMON $2 Split Plate Charge for Starters $5 Split Plate Charge for Entrees 18% Gratuity on parties of 6 or more