Brick Oven Fired Flatbread

Triple Cheese, Pecorino, Asiago, Provolone with Sun-dried Tomatoes and Basil Pesto   10
Hudson Valley Smoked Duck Breast with Fennel Jam, Aged Goat Cheese, and Frisee Lettuce  12
Oak-fired Mushroom Flatbread with Creamed Baby Spinach, Onions, and Gorgonzola Cheese  11
Smoked Salmon Flatbread with Meyer Lemon Creme Fraiche, Capers, Red Onion, and Chive  13

Sushi

Yellowfin Tuna Three Ways . . . Poki, Tartar, and Tataki   20
Sashimi . . . Yellowfin Tuna, Salmon, and Hamachi   16
"Kobe" Roll . . . Grade 8 Wagyu Beef with Mushrooms, Jicama and Maldon Sea Salt  30
Hurricane Roll . . . Spicy Crab, Shrimp, Tuna, Cucumber, and Tempura Squid  19
"Snake in the Grass" . . . Eel with Shrimp Tempura, Avocado, and Cucumber   22
Spicy Sensation . . . Scallops, Tuna, Avocado, Tobiko, and Fireball Sauce   18
California Roll . . . Jumbo Lump Crab with Avocado and Cucumber   17
Yoshie's Deluxe Sushi Platter . . . Maki and Nigiri  24

First Course

Lobster Bisque with Brandy Whipped Cream, and Fresh Tarragon  9
Braised Artichokes with Serrano Ham, Black Olive Crostini, and Meyer Lemon Vinagrette  13
Forrest Mushroom and Veal Sweetbread Sheppard's Pie with Nueske's Bacon and Pearl Onions  16
Rustic Pork Pate with Pistachios, Mache, Cornichons, Black Truffle Vinaigrette, and Grilled Sourdough  13
Hearts of Romaine Salad with Roasted Garlic Dressing, Marinated Anchovies, Olives, Aged Parmesan, and  Croutons   9
Market Greens with crisp Apples, Candied Walnuts, Point Reyes Bleu Cheese, and Cranberry Vinaigrette  12
Seared Hudson Valley Foie Gras with Roasted Pear, Huckleberry Compote, and Truffle Vinaigrette  16
Sonoma Goat Cheese Ravioli with Sun-dried Tomatoes, Pesto, Shiitake Mushrooms, and Basil   11
Fresh Maine Lobster with Hearts of Palm, Avocado, crisp Serrano Ham, and Citrus Vinaigrette  18

Main Course

Atlantic Cod with Rustic Tomato-Fennel Sauce, Potatoes, Chorizo, and Herb Baked Clams  31

Tuscan Style Fondutta Ravioli with Tallegio, Fontina and Robiola Cheese in a White Truffle Nage  23

Oak-fired Filet of Beef with Potatoes, Bacon, Pearl Onions, Mushrooms, and Teriyaki Barbeque Sauce  36

Kurobuta Pork Loin with Creamy Goat Cheese Polenta, Cremini Mushrooms, Zinfandel Glaze, and Sage  26

Seared Jumbo Day Boat Scallops with Farro Risotto, Roasted Wild Mushrooms, and Banyuls Reduction  34

Nori Wrapped Ahi Tuna with Stir Fry Vegetable Strudel, Baby Bok Choy, Lotus Root, and Miso Sauce  35

Crispy Petite Chicken with Potato Gnocchi, Creamy Kohlrabi, Pomegranate Reduction, and Chervil  28

Braised Veal Cheeks with Buttery Potato Puree, Roasted Salsify, Baby Carrot, and Sauce Veloute  33
 

Menu as of January 2008
 

TIPS AND SNEAKY TRICKS