Dinner
served at 140 Homer Ave
Chef CJ Hammer
Tuesday - Saturday 5:30pm - 9:30pm
Reservations: (650) 326-2530
Starters
ARTICHOKE AND CHEESE TART
IN A PUFF PASTRY CRUST, SUNDRIED TOMATO COULIS 8-
CRISPY POLENTA CAKES (three)
AVOCADO MOUSSE, CHIPOTLE AIOLI, PORK CARNITAS 10-
BRUSCHETTA
WITH GOAT CHEESE AND A TOMATO-HERB RELISH 6-
CHEESE PLATE, RIGEL'S SELECTION
TRIO OF CHEESES, CHERRY PRESERVES, SPICED NUTS 10-
PRINCE EDWARD ISLAND MUSSELS STEAMED WITH FENNEL
WHITE WINE, SHALLOTS, AND CREAM 12-
WILD MUSHROOM CAKE
PAN FRIED, CREAMY GARLIC HERB SAUCE, CRISPY LEEK GARNISH 6-
LIME CURED SALMON AND MANGO SPRING ROLL
CILANTRO DIPPING SAUCE, PEA SHOOT SALAD 9-
WILD ARUGULA, FENNEL, SHAVED ASPARAGUS SALAD
SPRING RADISH, AVOCADO, LEMON PARMESAN VINAIGRETTE 9-
CAESAR SALAD
HEARTS OF ROMAINE, CAESAR DRESSING, FRESH SHAVED PARMESAN & GARLIC-HERB CROUTONS 7-
ORGANIC BABY GREENS WITH ROASTED BEETS
SCALLIONS, FRIED GOAT CHEESE, TOASTED WALNUTS, DIJON VINAIGRETTE 7-
SOUP
CUP 6- BOWL 8-
Entrees
GRILLED NEW YORK STEAK, GORGONZOLA & ROASTED GARLIC HERB BUTTER
PORTABELLA MUSHROOM, FENNEL, ASPARAGUS SAUTE, BUTTERMILK ONION STRINGS 30-
ARTICHOKE ENCRUSTED ALASKAN HALIBUT
SAUTEED SPINACH, CAULIFLOWER PUREE, KALAMATA OLIVE COULIS 28-
CHICKEN POT PIE WITH SPRING VEGETABLES
PUFF PASTRY AND EMMENTHAL CHEESE CRUST, ARUGULA SALAD 20-
PORK SCHNITZEL, HOUSE APPLE SAUCE
STONEGROUND MUSTARD MASHED POTATOES, ARUGULA SALAD 23-
ROASTED RACK OF COLORADO LAMB, SPRING SUCCOTASH WITH BLACK EYED PEAS
SAUTEED SPINACH 30-
SEARED WILD SEA SCALLOPS, THAI RED CURRY WITH COCONUT MILK
RICE NOODLE AND VEGETABLE STIR FRY, CILANTRO PESTO 25-
ARTICHOKE AND SPRING VEGETABLE LASAGNE WITH GOAT CHEESE
CARAMELIZED ONIONS, BABY SPINACH, BECHAMEL SAUCE, GARLIC TOAST 18-
PAN ROASTED SALMON, FENNEL PERNOD COMPOUND BUTTER
FINGERLING POTATOES, CARAMELIZED FENNEL AND ASPARAGUS SAUTE 24-
SWEET PEA AND ASIAGO RAVIOLI
ASPARAGUS TIPS, CARAMELIZED ONIONS, LEMON CREAM SAUCE, CRISPY PROSCIUTTO 16-
FRESH PAPPARDELLE PASTA, FAVA BEANS, TOMATOES, ITALIAN SAUSAGE
PECORINO ROMANO 20-
