April 9th-15th

The winner of three James Beard Awards, Alice Waters was one of the first voices of local and sustainable cuisine. For more than forty years her restaurant Chez Panisse has been turning humble ingredients into elegant dishes.

Menu

Soups

Soup du Jour   daily selection from our own recipe book   amical   4/6

Tomato Soup en Croute   our signature soup with a puff pastry crust   amical   9

Parsnip Soup   leeks, fresh sage, crème fraiche, toasted walnuts   page 83   4/6

 Appetizers & Salad

Spiced Spinach with Fried Paneer Cheese +   page 218   9

house-made cheese, serrano chiles, garlic & ginger, Fluffy Bottoms Farm yogurt

Duck Liver Pâté   page 47   10

pickled Smeltzer Orchard cherries, mâche greens, red wine vinaigrette, toasted baguette

Leek Tart   page 63   10

local cottage bacon, Meadowview Dairy chevre, fresh thyme, crème fraiche

Squid & Fava Beans +   page 118   14

garlic, chile flakes, fresh parsley, lemon

Little Gem Wedge Salad* +   page 41   7

fines herbes, shaved local daikon radish, buttermilk dressing, soft-boiled egg

amical salads & appetizers

House Salad 5                                Caesar Salad 6                               amical Salad 7

Olive Twists 10                    Whitefish Pâté 10                    Tuna Tartare 14             Jumbo Lump Crab Cakes 18

Entrees

Chicken with 40 Cloves of Garlic +   page 57   19

one half bird, roasted garlic velouté, toasted baguette, fresh arugula

Fettucine with Roasted Asparagus   page 313   19

house-made whole wheat pasta, Pounded Almond & Mint Pasta Sauce (page 29), shaved parmesan

Simple Eggplant Parmesan +   page 171   19

Spicy Tomato Sauce (page 166), fresh mozzarella, Broccolini with Anchovies & Garlic (page 231)

Great Lakes Whitefish +   amical   26

house preparation choices: herb, parmesan, nut crust or blackened, served with rice & fresh vegetables

Chicken Braised with Tomatoes & Vinegar +   page 166   26

Double L Farm chicken thighs, whole wheat fettucine, butter, Pea Tops Sautéed with Garlic (page 116) 

Spicy Korean Pork Stew +   page 229   27

Jake’s Country Meats pork shoulder, house-made kimchi, tofu, Pickled Radish (page 77)

Duck Confit with White Beans +   page 128   27

crispy duck leg, local cannellini bean ragout, sautéed pea tops, Rhubarb Compote (page 110)

Braised Lamb Shank with Spring Herbs +   page 22   28

Marjoram-Aleppo Pepper Sauce (page 23), Potato-Trumpet Mushroom Gratin (page 91), broccolini

Rice Farms Flat Iron Steak with Oregano & Garlic* +   page 26   30

potato-mushroom gratin, Sweet & Sour Shallots (page 65), Carrots with Butter & Honey (page 72) 

Roasted Striped Bass with Fennel Fronds* +   page 102   32

Fennel & Meyer Lemon Relish (page 102), local cannellini bean ragout, sautéed pea tops

 Featured Dessert

Almond Milk Panna Cotta +   page 304   7

heavy cream, Fig Jam (page 343), Fustini’s Fig Balsamic