Satchel’s Market-Dinner  June 2, 2010

Small  5
Greek Feta cheese mousse served with warm bread and olives
House made French fries with three dipping sauces
Organic mixed green salad, balsamic vinaigrette
Marinated vegetable and goat cheese brushetta

Medium

Organic beet salad   9 Sauvignon Blanc
Basil-infused Haystack goat cheese, grapefruit, and herb salad

Prosciutto di Parma flatbread 11 Gruner Veltliner /Chianti
Marcona almond pesto, mozzarella and truffle oil

Ahi tuna tartare  14 Sauvignon Blanc
Avocado, basil, soy mustard and wonton crisp

Organic heirloom tomato salad 10 Verdejo/ Chardonnay
Kalamata olives, basil and grilled Ciabatta bread

Large

Pan roasted west coast halibut 23 Sauvignon Blanc
Poached spring asparagus, artichoke puree, salmon roe and herb salad

PEI mussel risotto 13 Chardonnay/ Gruner Veltliner
Chorizo, fresh herbs, white wine and cream

Satchel’s organic grass-fed burger 11 Malbec/Monastrell
Brioche bun, herb aioli, red pepper relish and choice of house made fries or salad
Gruyere or cheddar cheese add $1, avocado $1

All natural grilled sterling silver filet mignon 25 Cabernet Sauvignon
Spring Vegetables, fresh herbs, parmesan and truffle fries

All natural chicken breast 18 Rioja/Tempranillo
Romesco, eggplant nuggets and herb salad

Market made potato gnocchi 17 Chianti/Zinfandel
Angry tomato sauce, tofu bacon and organic spring garlic

After
Beignets-French style donuts with powdered sugar  6
Valhrona chocolate chili truffle,   6
Strawberry cheese cake-
Espresso sauce, fresh whipped cream 7