DINNER MENU
STARTERS
SOUP OF THE DAY 10.
DEL RIO FARMS MIXED GREENS
Grape Tomatoes, Cucumbers and Ricotta Salata 12.
PANZANELLA SALAD
Heirloom Tomatoes, Burrata Cheese and Aceto Balsamico 14.
MOULES FRITES
Tomales Bay Mussels, Pernod and Creme Fraiche 16.
HOUSE CURED SALMON
Fingerling Potatoes, Lucques Olives Tapenade and Dill Creme Fraiche 16.
TERRINE OF FOIE GRAS
Stone Fruit Mostarda, Marcona Almonds and Toasted Brioche 20.
HOUSEMADE PASTA
RAVIOLLO
Prosciutto-Wrapped Farm Egg and Parmigiano-Regiano 16/24.
GNOCCHI
Pesto, Pine Nuts and Ricotta Salata 14/22.
AGNOLOTTI
English Peas, Asiago and Brodo 14/22.
SQUID INK TAGLIOLINI
Calamari, Meyer Lemon and Calabrian Chile 17/28.
ENTREES
ALASKAN HALIBUT
Haricots Verts, Summer Beans and Asparagus-Avocado Puree 34.
GRILLED THAI SNAPPER
Baby Fennel, Preserved Meyer Lemon and Pommes Pailles 34.
CORNISH GAME HEN
Farro, Nantes Carrots and Snap Peas, Crispy Farm Egg 32.
RED WINE BRAISED SHORTRIBS
Horseradish Potato Puree and Herb Salad 30.
BERKSHIRE PORK CHOP
Polenta Rustica, Braised Greens, Pan Roasted Peach, Toasted Almonds 32.
PRIME AGED RIBEYE
Wild Mushrooms, New Potatoes and Green Garlic Soubise 40.
SIDES
POMMES FRITES AND SPICY AIOLI 6.
BROCCOLINI AND MEYER LEMON ANCHOIADE 6.
CHARRED HEIRLOOM TOMATOES AND MARINATED CUCUMBERS 7.
ROASTED ASPARAGUS AND SALSA VERDE 8.
CHEF/PARTNER TRACI DES JARDINS - CHEF
DE CUISINE REYLON AGUSTIN
Manzanita supports local farmers, fisherman and ranchers who produce their food in a sustainable manner.
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