Boa menu
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- Radishes
- Local mcclendon radishes with banyuls vinegar, pumpkin oil, shallots, parsley, plugra butter, cives
- Bruschetta
- Garlic infused ciabatta, balsamic marinated tomatoes, queen creek olive oil, herbs, capers
- Daily pulled mozzarella
- Roasted carmelized pepperonata, banyuls vinegar, basil, qc. olive oil, toast points
- Seacat Arugula
- Queen creek olive oil vinaigerette, Hawaiian sea salt, shallots, chervil, fresh squeezed Yuzu, Pecorino
- Roasted Veal Marrow Bones
- Hawaiian Sea salt, Mcclendons bitter greens, Tawny port syrup
- Washington Mussels
- Curried coconut milk, calabrian chili, mint, basil, grilled cumin flatbread
- Fall Panzanella
- MJ bread, balsamic marinated mushrooms, Baby lettuce, roasted butternut squash, goat cheese
- Organic Field greens salad
- Organic pears, Great hill bleu cheese, candied walnuts, Tawny port vinaigrette
- Lardo
- Cured pork salami
- Bresaola
- Air dried salted beef
- Autumn Maccaroncello
- Similar to penne with butternut squash and wild honey sauce, Toasted pepitas, pumkin seed oil, and pecorino
- Tajarin
- Similar to tagliatella that is accompanied with maine diver scallops, saffron cream, and chervil with grilled yuzu
- Herb gnocci
- comes with milk braised dutch valley sweetbreads, carrots, apples, calvados (french apple brandy)
- Fettuccini Alfredo
- Roasted free range organic chicken, cauliflower, pecorino
- Spezzatini of pork
- Accompanied with cauliflower ravioli, organic carrots, roasted heirloom potatoes, fresh grated horseradish
- Sweet pea ravioli
- accompanied with Braised baby artichoke hearts, italian mint cream, crispy peas, mj bread crumbs
- Farm strip steak
- Forest mushrooms, house pancetta, arugula, marrow jus, cajun fries
- Sonoma Lamb loin
- Braised tepary beans, local carrots and bee pollen, mint bread crumbs, game jus
- Maine diver scallops
- heirloom potato puree, braised leeks, puffed capers, brown butter
- Day boat fish
- line caught crispy skin fillet, local farmers market veggies, beurre blanc (white butter vinegar reduction)
- Gleason ranch pork porterhouse
- pancetta braised potatoes and cabbage, whole grain mustard jus, farmers market salad
- Sonoma duck breast
- Potato gratin, butternut squash and sphinx date ranch ragout, sage jus