HEALDSBURG DINNER MENU

Dinner Service on the Patio Tuesdays and Wednesdays

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STARTERS
OYSTERS Served with fresh lemon, mignonette sauce 1/2 dozen – $18
WARMED OLIVES Tossed with espelette pepper – $8
FINGERLING POTATOES Smashed and fried with mustard aioli – $10
STEAK TARTARE Egg yolk and truffle pecorino- $20
CAULIFLOWER TARTARE – $13
DEVILED EGGS Four – $10
ONION TART Caramelized onion, Laura Chenel goat cheese, basil pesto, frisee, and duck prosciutto. Topped with a farm fresh egg, encrusted in semolina – $18
DUCK LIVER PÂTÉ Chef Jorge’s original duck liver pâté served with grilled bread – $19
BURRATA Prosciutto, fig spread, pistachios, toasted bread – $19

MAINS
CHICKEN PALLIARD Tenderized chicken thigh, seared to order, shallots, garlic, white wine butter sauce. Served with frisee salad – $19
COSTEAUX BURGER 6 oz Wagyu, chipotle aioli, aged white cheddar cheese, secret sauce, bacon jam, brioche bun + pomme frites – $20
MUSSELS Mussels, white wine, garlic, shallots, caramelized onion and grilled bread – $26
Add truffle butter – $3

SALADS
BEET SALAD Mixed baby head lettuce, spinach, pickled beets, avocado, carrots, quinoa, queso fresco, dijon vinaigrette – $16.50
SEASONAL SALAD Mixed baby head lettuce, Asian pear, shaved fennel, delicata squash, pickled red onions, candied almonds, Point Reyes blue cheese, white balsamic vinaigrette – $18
VERTE SALAD Russian River mixed baby head lettuce, herbs, Dijon vinaigrette – $13
Add a farm fresh, semolina encrusted egg – $3

CHEF SPECIALTY Slowly braised angus short ribs, onions, bell peppers, served on a skillet over Preston Farms soft polenta – $35

SIDES
FRIES – $9
(ADD TRUFFLE OIL – $3 )
SEASONAL VEGETABLE – $8
RADDISH + BUTTER – $6
FRENCH ONION SOUP – $7/cup $9/bowl
CHARCUTERIE – $8 per person, min. two people

Ingredients sourced locally | Corkage $15 | Free range eggs | 3% back of house service charge applied to each check | Consuming raw or undercooked eggs may increase your risk of foodborne illness