Olives-Red Cerignola, Green Cerignola, and Oil-Cured Sicilian marinated in Spanish Extra Virgin Olive Oil, Pickled Garlic,  and Fresh Thyme 5

Charcuterie For Two- House made Duck prosciutto, Rabbit Rillette, Foie Gras Tourchon, Country Style Pork Pate, Garlic Crostini, Mission Fig Mustard, Herb Salad 18

Artisanal Cheese Plate- Chefs Selection of Domestic Artisan Cheeses served with Garlic Crostini, Truffle Honey, and Apricot and Black Mission Fig Terrine 14

SMALL PLATES

Soup of the Day- Changes on a Daily Basis 5

Duo of Tartar- 
                Beef Tartar: Lemon Zest, Fine Herbs, Quail egg, Yuzu-soy Vinaigrette

                Ahi Tuna: Chili Oil, Lemon Zest, Toasted Sesame, Fine Herbs, Sesame Aioli  9

House made Duck Sausage- Cider Braised Sausage, Oven Roasted Parsnips, Spiced Apple Puree, Natural Reduction 9

PEI Black Mussels- Applewood Smoked Bacon, Oven Dried Tomato, Garlic, White Wine, Butter 12

Pear Salad - Lola Rosa & Green Oak leaves, Honey poached Pear, Candied Pecans, Bayley Hazen Blue Cheese,  Star Anise Vinaigrette 9

Big Eye Tuna Salad- Warmed Fingerling Potatoes, Lemon Zest, Thyme, Garlic, Roasted Red Pepper, EVOO  9

ENTRÉE

Seafood

Pan Seared Diver Scallops- Braised Short Ribs, Parsnip & Apple Puree,  Black Kale, Veal  Reduction 27

Olive Oil Poached Salmon- Glazed Fennel, Salsify, Parsley Pistou  19

Pan Seared Big Eye Tuna- Warm Fingerling Potato Salad, Bacon Lardoons, Lemon Herb Vinaigrette 25

Crispy Whole Rainbow Trout- Brandade Stuffing, Garlic and Almond Puree, Caperberry Vinaigrette 18

Meats

Grilled Organic Hanger Steak- Crispy Fingerling Potatoes, Roasted Garlic, Gorgonzola, Lemon Vinaigrette 23

Oven Roasted Rabbit- Prosciutto Wrapped Saddle, Parsnip Puree, Cippolini Onions, Curried Carrot Crepe,  Jus 28

Braised Pork Cheeks- Creamy Pumpkin Polenta, Swiss Chard, Roasted Granny Smith Apples, Pork Reduction 24

Herb Roasted Organic Chicken- Grilled Wild Mushrooms,  Cippolini Onions,  Braised Tuscan Kale,

Chicken Jus 21

Pan Seared Colorado Lamb Chops- Persian Feta Croquettes, Tuscan Kale, Housemade Lamb Bacon, Natural Jus 32

Vegetarian

Wild Mushroom Risotto- Seasonal Mushrooms, Thyme, Parmesan, Truffle Whip Cream  18

Red Kuri Squash Agnolotti- Spiced Pecan, Sage, Brown Butter 16

SIDES  all 5

Pumpkin Polenta

Frits with Tomato Aioli

Braised Tuscan Kale

Crispy Fingerling Potato & Cippolini Onions

DESSERTS   all 7

Chocolte Pots de Creme -Peanut Butter Mousse , Tuille
Spiced Donuts- Pear Compote

Apple Huckleberry Crisp- Caramel Whipped Cream

Creme Brulee- Changes Daily

Three course dinner prix-fix menu/ Monday thru Thursday 5pm-7pm $34 /person

The Grocery Bistro prepares all dishes to order using local and organic products when and wherever possible.

Executive Chef – Daniel Marquis