e.piph.a.ny

a sudden manifestation of the essence or meaning of something,

an illuminating discovery, a revealing moment…

BEGINNINGS

Chef’s Soup

daily selection

eight

Farmers Mixed Greens

goat cheese crostini • house vinaigrette

seven

Apple Bibb Salad

bibb lettuce • blue cheese vinaigrette • spiced pecans

ten

White Asparagus Salad

endive • mache greens • truffle vinaigrette

twelve

Roasted Beet Salad

fresh dill • nasturtium • red wine vinaigrette • herbed goat cheese

eleven

Warm Frissee Duck Salad

Duck croutons • fig vinaigrette • crispy shallots

eleven

Grilled Shrimp

marinated gulf shrimp • spiced charred tomatoes

paprika shallot orange vinaigrette (house specialty)

fourteen

Dungeness Crab Cake

chipolte butter sauce • cucumber radish salad

fourteen

Seared Foie Gras

sonoma foie gras • house pickles • cabernet sauce

eighteen

RAW BAR DAILY • MARKET SELECTION

Fresh Raw Oysters

daily selection • please ask your server

three each

Market White Fish Ceviche

Chef's daily preparation

twelve

Ahi Tuna Tartar Two Ways

sesame soy marinate • spicy dynamite sauce

cucumber/radish • waffle potato crisps

thirteen

Filet Mignon Carpaccio

seasonal greens • parmesan cheese • sherry vinaigrette • truffle oil

twelve

Raw Bar Flight

Chef’s selection of four

twenty four

OUT OF RESPECT & COURTESY TO OTHERS CELL PHONE USE IS DISCOURAGED

SPLIT CHARGES MAY APPLY

FOCUS

Wild Mushroom Fettucine

fresh fettucine • seasonal mushrooms • garlic confit • sage

roasted squash • dijon mustard cream sauce

twenty one

Pan Roasted Herb Chicken

roasted Yukon gold potato • seasonal vegetables • natural jus

twenty five

Market White Fish

smoked bacon • French white beans • broccoli rabe • sherry vinegar butter

twenty six

Grilled Ahi Tuna

sesame soy marinated • asian dirty rice

julienne vegetables • miso broth

twenty five

Crispy Skin Roasted Duck

foie gras risotto • spring vegetables • duck jus

twenty seven

Braised Lamb Shank

truffle oil • gruyere potato gratin • leaf spinach • red wine jus

twenty eight

Rib-Eye Steak

rich cabernet demi-glace

yukon gold mash potato • leaf spinach

twenty nine

Cracked Pepper Filet Mignon

pan roasted • chive mash potato • seasonal mushrooms

cognac shallot cream sauce

thirty two

Companions

sautéed spinach • mash potato • seasonal vegetables • risotto

five each

Epiphany “Limo Ride”

SIX COURSE "TASTING" RIDE WITH CHEF AS YOUR CHAUFFEUR

sixty five pp

your hosts . . .

Chef Ron True

Michelle & Alberto Mastrangelo, Proprietors