Appetizers Sliced Zucchini with Fresh Goat Cheese, Lemon Zest, and Mint 6.95 Seared Tuna with Fennel Salad and Black Olive Vinaigrette 9.95 Salad of Roasted Figs with Parmesan, Prosciutto, and Roasted Shallot Vinaigrette 9.95 Traditional Steak Tartare 11.95 Entrees Seared Sea Scallops with Belgian Endive, Pear Tomatoes, and Crème Fraîche 24.95 Grilled Salmon with Chickpea Salad, Cumin Vinaigrette, and Lemon-Chive Yogurt 21.95 Braised Savoy Cabbage with Quinoa, Sweet Potato, and Red Lentil Puree 16.95 Grilled Chicken Breast with Corn Pudding and Haricots Verts 18.95 Pork Milanese with Heirloom Tomato Salad 19.95 Braised Veal with Spinach Stuffing and Baby Carrots 22.95 Cheese Morbier with Bing Cherry Compote and Walnut Bread 7.50 Dessert Poached White Peaches with Verbena Syrup and Vanilla Ice Cream 7.50 - Bon Appétit! Chef Tim Kirker