Peyrassol Cafe at Southport

(serves 2-4) An assortment of our favorite artisan cheeses & charcuterie along with assorted accoutrements. candied spiced pecans, house pickled red onion, marinated olives.

Fresh cypress grove fromage blanc rolled in herbs baked with simmered tomato sauce, caramelized onion, roasted garlic, kalamata olives. served with crostini.

Gem lettuce drizzled with our house made caesar dressing. cherry tomatoes, crispy pancetta, toasted pistacchios.

Crisp romaine hearts, arugula, radicchio, toasted pecans, dijon red wine vinaigrette (dressing on the side).

Sautéed shaved brussel sprouts with toasted pine nuts & golden raisins.

Side of our crispy polenta cake to enjoy with your meal (contains dairy).

Grand central bakery rustic baguette, corto evoo, sea salt.

1 lb. local manila clams simmered with imported palacios chorizo, piquillo peppers, white wine, garlic, euro butter, fresh parsley & scallions. served with toasted crositini.

Hand made fresh tagliatelle pasta tossed in a saffron cream sauce with english peas & parmigiano reggiano topped with garlic sautéed white prawn.

Hand made fresh ribbon pasta tossed in ragú paese (sauce of simmered tomatoes & house seasoned ground sausage). finished with sage butter & parmigiano reggiano.

Our hand made fresh tagliatelle tossed with our house made meatballs (Anderson Valley lamb & RR Ranch beef tenderloin tips) tossed in a brandy cream sauce, finished with parmigiano reggiano & gremolata.

Our take on a classic burgundy preparation. RR Ranch prime washington beef chuck slow simmered in red wine & homemade stock. roasted crimini mushrooms & baby carrots. served with a pan seared polenta cake.

Pan seared, carved pekin duck breast finished with a pomegranate molasses & marsala pan sauce. creamy yukon gold mashed potatoes, rustic braising greens.

Slow roasted wild alaskan halibut fillet. simmered sicilian tomato sauce with caper berries, golden raisins, kalamata olives, pine nuts & fresh parsley. served on a bed of beluga lentils & sauteed baby spinach.

Roast rack of lamb*, herb de provençe rub (from chef Frank's garden), creamy yukon gold mashed potatoes, rustic braising greens, port grain mustard sauce.

Tender, grilled prime RR Ranch beef tenderloin filet* served w/ creamy yukon mashed potatoes & sautéed baby organic spinach. your choice of the following prep.*served medium rare

crispy breaded Italian rice balls flavored with gorgonzola dolce and swiss chard. served with two sauces for dipping sicilian pomodoro & lavender lemon aioli.

Chicken liver mousse pâté drizzled with white truffle oil served with dijon, house pickled red onion, cornichon & toasted crostini .