Dinner

a y f t

STARTERS

POUTINE

10

Double-blanched pommes frites, cheese curds, duck confit, roasted duck gravy and cracklins

Add pan-roasted Hudson Valley organic foie gras 6 per 0z.

Pommes Frites

5

Our famous pommes frites with smoked espelette aioli

Chef's Board

15

Chef’s selection of three cheeses and two cured meats, quince paste, house-made mustard, pickled vegetables, seasonal fruit, nuts, black pepper cracker

PRINCE EDWARD ISLAND MUSSELS

15

Steamed in dry white wine, charred fennel, espelette, orange butter, mint

Add pommes frites  with smoked espelette aioli  4

FRESH OYSTERS

17

Six shucked to order assorted oysters, aromatic salts, fresh lemon, cocktail sauce, hot sauce

STEAK TARTARE

12

Chef’s blend of hand-chopped raw strip and tenderloin, local greens, sorrel, pickled and raw vegetables, smoked espelette aioli
Add pommes frites 4 egg yolk  1

BAKED MUSHROOM

10

Ragout of wild mushrooms, Arizona pecans, puff pastry, pea puree, lemon confit, goat cheese, pickled pepper

HUDSON VALLEY FOIE GRAS

20

Walnut crusted Hudson Valley Foie Gras, pickled strawberry puree, lime curd, pepita and jalapeno tuille, coffee brioche, shaved celery

Barrio Bruschetta

11

Grilled local Barrio Bread baguette, peaches, prosciutto, bourbon burnt honey, boursin cheese, arugula, horseradish

SOUP & SALADS

Gazpacho

10

Summer melon soup, chilled shrimp, pickled cucumber, mint yogurt, dill oil

Market Greens Salad

7

Mixed greens, arugula, manchego cheese, roasted corn, candied spiced almonds, champagne vinaigrette

Panzenella Salad

9

Heirloom cherry tomato, watermelon, basil, red onion, cucumber, fresh farmers cheese, shaved Barrio Bread, chiltepin lime vinaigrette

Bistro Salad

9

Scarlet butter lettuce, baby kale, bacon, soft-cooked egg, red onion, brioche crouton, herb vinaigrette

Entrees

FRESH FISH

MP

Fresh and sustainable; your server will describe today’s seasonal preparation

BOUILLABAISSE

28

Fresh fish, mussels, prawns, scallops, red potatoes, bell pepper, charred fennel, onion, lobster-saffron broth, rouille toast

House-Made Pasta

19

Semolina and Sonoran heritage white wheat pasta. Your server will describe today’s seasonal preparation

Buttermilk Fried Quail

26

Stone ground & creamed Durham semolina, braised swiss chard, watermelon, pickled okra, baby herbs

Riesling Braised Lamb Shank

29

Braised lamb shank, potatoes tartiflette, bacon lardons, braised greens, green olive and Marcona almond salsa, roasted leek pan jus

Pan-Roasted Duck

26

Glazed duck breast, sauté of lima bean and wild mushroom, sorrel, puffed sorghum, roasted corn pudding, rhubarb vanilla gastrique

Heirloom Tomato Risotto

21

Heirloom tomato, grilled eggplant, lima bean, mushroom, shaved parmesan, toasted pepita, pickled peppers

Filet Mignon

38

6 oz Niman Ranch herb roasted filet, blistered tomato, roasted corn pudding, grilled summer squash, fried okra, pickled pearl onions, black currant demi-glace

prime sirloin

24

8 oz Niman Ranch prime sirloin, seasonal vegetables, red wine caramelized onions, béarnaise sauce, pommes frites

Beer-Brined chicken

24

Barrio Blonde brined chicken, Bourbon burnt honey glaze, roasted corn, creamy semolina, braised swiss chard, garden herbs

Pork Tenderloin

26

Basil and almond crusted tenderloin, potatoes tartiflette, rose compressed peaches, grenache gastrique, swiss chard

Whole Grilled Trout

24

Stued Idaho trout, fresh thyme, fennel, leeks, shallots, heirloom tomato risotto, green olive and Marcona almond salsa

The Burger

16

Niman Ranch sirloin and chuck roast, herbed butter bun, pickled red onion, butter lettuce, tomato, cornichons, pommes frites

Add cheese, applewood bacon, or roasted mushrooms 1 each

Sides

heirloom tomato rissoto

7

potatoes tartiflette

7

Braised Lima beans & Wild Mushrooms

6

seasonal vegetables

6

DESSERTS

Churros

8

chocolate sauce, dulce de leche, passionfruit curd

Mango Panna Cotta

8

tajin gelee, coconut meringues

Vanilla Crème Brulee

8

caramelized sugar, orange shortbread, fresh berries

Meyer Lemon Goat Cheese Cheesecake

8

strawberry and pink peppercorn gastrique, fresh strawberries

Caramelized White Chocolate Mille Feuille

8

banana caramel, bruleed bananas

Mascarpone Mousse

8

blood orange glaze, streusel, vanilla bean-honey syrup

Flourless Chocolate Torte

8

citrus preserves, cardamom anglaise, candied pistachio

HOUSE MADE ICE CREAM

6

French Vanilla
Chef’s Choice Ice Cream
Chef’s Choice Sorbet