DINNER
appetizers
risotto
french onion soup gratinée wild mushroom bruschetta belgian endive & apple salad torchon of moulard duck foie gras sherry steamed p.e.i. mussels entrees
roasted australian rack of lamb dessert
almond custard torte gratuity of 17% will be added to groups of six or more...corkage fee 10.00 Oswald composts, recycles, and uses almost all organic produce. This menu current as of March 1, 2003 For Reservations Please Call - (831) 423-7427
with local black truffles
11.00
with gruyere cheese
7.50
with parmigiano reggiano
10.00
with Roquefort & walnuts
9.00
served cool with vanilla pear compote
15.00
with parsley, fried garlic & aioli
9.00
manchego cheese & quince paste
with petite frissee & fried almond salad
7.50
house made potato gnocchi
with porcini butter
8.50
puree of butternut squash soup
with crème fraiche & chives
7.50
classic caesar salad
with house made croutons
9.00
with white beans & hazelnut pesto
25.00
house cured pork tenderloin
with braised cabbage & herb spätzle
18.00
wild mushroom bread pudding
with winter vegetables
17.00
pan roasted skirt steak
with roquefort butter & french fries
19.50
chicken cooked under a brick
with salsify, snap peas & black trumpet mushrooms
18.50
pan roasted swordfish
with fennel marmalade & citrus vinaigrette
21.00
(suggested wine)
with vanilla ice cream 8.00
(1977 dow's "silver jubilee" porto 16.00 gl)
oswald chocolate soufflé 9.00
(nv jocelyn zinfandel port (russian river) 9.00 gl)
classic vanilla crème brûlé 6.00
(1985 graham's porto 15.00 gl)
white chocolate bread pudding 7.50
with marionberry sauce & crème chantilly
tangerine sorbet
with crème anglaise 7.00
