Menus


SUMMER 2018


COLD

*Oysters on the Half Shell • 1/2 dozen, house cocktail sauce (Market Availability) • 18

Grilled Romaine Salad • corn, cherry tomato, crispy Parmesan, avocado, roasted garlic dressing • 12

Tomato Salad • heirloom tomato, cherry tomato confit, labneh, olive oil powder, basil gel, cucumber • 12

 


Hot

Soup of the Week10

Stuffed Zucchini Blossoms • Oaxaca, Ricotta & Mascarpone cheeses, tempura, Romesco sauce • 13

*Grilled Octopus • charred fennel, arugula, onion, tomato, beluga lentils, lemon vinaigrette • 16

*Shrimp al Ajillo • garlic, lemon butter, parsley • 16

 


Entree

*Bavette Steak • potato poblano terrine, asparagus, goat cheese • 31

Fennel Tamale • spaghetti squash, crispy tofu, red mole • 24

*Rack of Wild Boar • cannellini hummus, chorizo, swiss chard • 34

Lamb Shank • consommé, mirepoix, chickpea, potato, basmati rice • 34

Lamb Shank • polenta, ratatouille • 34

*Pan Seared Salmon • eggplant, zucchini, tomato, roasted pepper, goat cheese, red pepper coulis, pesto • 27

Ethiopian Spiced Yard Bird • spinach flat bread, heirloom carrot, olives, duqqa • 26

*Fettuccine Fra Diavolo • mussels, salmon, shrimp, squid, spicy marinara • 27

*Burger of the Month18

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. Please inform your server of any food allergies. The chef respectfully requests no modifications to the menu items. Gratuity will be applied to parties of six or more. Your understanding is appreciated.


SPARKLING

NV Billecart-Salmon Brut Reserve, Champagne, France | 105

2014 Nomine-Renard Rose Brut, Champagne, France | 90

NV Laluca Prosecco, Veneto, Italy | 8/32

NV Laluca Prosecco Rose, Veneto, Italy | 8/32

NV Mistinguett Brut Cava, Catalonia, Spain | 7/30

 


WHITES

2016 Tramin Pinot Grigio, Alto Adige, Italy | 10/32

2015 PJ Valkenberg Gewurtztraminer, Pfalz, Germany | 10/32

2015 Forefather’s Sauvignon Blanc, Marlborough, NZ | 11/36

2014 Adelsheim Chardonnay, Willamette Valley, OR | 12/45

2015 Oberon Chardonnay, Napa, CA | 12/45

2015 Empire Estate Riesling, Finger Lakes, NY | 12/45

2015 Fred Loimer Lois Gruner Veltliner, Kamptal, Austria | 33

2014 E. Guigal Cote Du Rhone Blanc, Rhone, France | 39

2013 Farm to Table Chardonnay, Vitoria, Australia | 42

2013 Tokara Chardonnay, South Africa | 42

2016 Roger Neveu Sancerre, Loire Valley, France | 42

2015 Laroche Chablis St. Martin, Burgundy, France | 45

2014 Drouhin Oregon Roserock Chardonnay, Willamette, OR | 65

2014 Morgan Unoaked Chardonnay, Napa, CA | 84

 


REDS

2016 Espirit Rose, Provence, France | 9/36

2014 Espigouette Cote du Rhone, Rhone, France | 12/45

2015 Decero Malbec, Mendoza, Argentina | 12/45

2015 Roco Gravel Road Pinot Noir, Willamette Valley, OR | 14/52

2015 Bench Merlot, Sonoma, CA | 15/60

2015 Decoy Cabernet Sauvignon, Sonoma, CA | 15/60

2013 Numanthia Termes Tempranillo, Toro, Spain | 15/60

2014 Black Slate Grenache, Porrera, Spain | 45

2014 J. Lohr Tower Road, Paso Robles, CA | 45

2013 Podere Campriano Chianti Classico, Tuscany, Italy | 55

2012 Durigutti Reserva Malbec, Mendoza, Argentina | 56

2013 Tokara Shiraz, South Africa | 60

2014 St. Supery Cabernet Sauvignon, Napa, CA | 60

2016 Saldo Zinfandel, California | 66

2014 Pesquera Tempranillo, Ribera del Duerro, Spain | 70

2015 Gary Farrell Pinot Noir, Sonoma, CA | 73

2009 Chateau D’Arsac “Margaux”, Medoc, Bordeaux, France | 75

2012 Chateau Pique-Caillou Pessac Leognon, Bordeaux, France | 84

2014 L’Ecole 41 US Cabernet Sauvignon, Walla Walla, WA | 90

2013 Andre Brunel Chateauneuf de Pape, Rhone, France | 90

2013 Keenan Merlot, Napa, CA | 90

2013 John Duval “Plexus” Red Blend, Barossa, Australia | 96

2005 Lopez Heredia Vina Tondonio Reserva, Rioja, Spain | 96

 


RESERVE WINES

WHITES

2015 Merry Edwards Sauvignon Blanc, Sonoma, CA | 100

2014 Kistler Les Noirsetiers Chardonnay, Sonoma, CA | 100

2014 Joseph Drouhin Meursault, Burgundy, France | 120

2014 Joseph Drouhin Pulligny-Montrachet, Burgundy, France | 130

2014 E. Guigal Saint Joseph “Lieu-Dit”, Rhone, France | 150

 

REDS

2013 Joseph Phelps Freestone Vineyard Pinot Noir, Sonoma, CA | 100

2012 Spring Valley “Katherine” Cabernet Franc, Walla Walla, WA | 105

2014 Morey Saint Denis, Burgundy, France | 105

2014 Ceretto Barolo, Piemonte, Italy | 105

2012 Numanthia “Numanthia” Tempranillo, Toro, Spain | 120

2013 Zenato Amarone, Veneto, Italy | 120

2011 VGS Chateau Potelle Cabernet Sauvignon, Napa, CA | 130

2014 Joseph Phelps Cabernet Sauvignon, Napa, CA | 150

2010 Jarvis Cabernet Sauvignon, Napa, CA | 150

2013 Penfolds Bin 389 Cabernet-Shiraz, South Australia | 150

2014 Bergstrom Pinot Noir, Willamette Valley, OR | 150

2012 Pieve Santa Restituta Gaja Brunello, Montalcino, Italy | 160

2012 Altesino Brunello, Mantalcino, Italy | 190

2013 John Duval “Eligo” Shiraz, Barossa, Australia | 205

 



DESSERT MENU

Chocolate Terrine, pomegranate, “elephant ear” |  11

Panna Cotta, blueberry, caramel, blueberry foam, mint  |  9

Profiteroles, puff pastry, homemade daily ice cream |  8

Artisan Cheese, pear, walnut, fig jam, Monacacy ash |  13


SPRING 2018 LUNCH MENU


Soups & Salads

Fruit Salad • mango, apple. toasted almond, lettuce, cherry tomato, coconut, lemon dressing • 10

Quinoa Salad • aheirloom tomato, cucumber, red onions, chickpeas, feta squares, Greek dressing • 10

Folie Salad • mixed greens, cherry tomato, black olive, celery, prosciutto, caramelized walnuts, goat cheese, honey mustard • 10

add chicken $5 ~ add shrimp $9

 


Sandwiches & Entrees

Cemita • breaded chicken breast, Oaxaca cheese, avocado, onions, chipotle aioli • 12

Harissa Lamb Sandwich • leg of lamb, harissa aioli, pickled sweet cucumbers & spinach • 12

*Sesame Seared Tuna • tomato, basil, creamy polenta, balsamic reduction • 14

*Folie Burger • onion jam, mushroom, Gouda cheese, tomato, lettuce, horseradish aioli • 14

Angel Hair Aglio e Olio • melange vegetables, Parmigiano Reggiano, sous vide egg • 12

**Mussels Fra Diavalo • PEI mussels, spicy marinara sauce, garlic, onion, grilled french baguette • 16

*Tacos al Pastor • marinated pork, charred pineapple, avocado mousse, cilantro, onion, spicy peanut sauce • 12

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. Please inform your server of any food allergies. The chef respectfully requests no modifications to the menu items. Gratuity will be applied to parties of six or more. Your understanding is appreciated.