dinner

swank restaurant dinner

at Swank Restaurant

daily | 5-10pm

greens

LOCAL GREENS   11

Briar Rose chèvre, chimichurri, radish

baby gem   11

white anchovies, reggianno parmesan, pugliese croutons, roasted garlic lemon dressing

Asparagus   14

18 month jamon, smoked creme fraiche, ocean vinaigrette

cheese

fourme d’ambert cow   9

Ambert, France Rhubarb, urfa pepper, honey

Lorelei goat   9

Dundee, Oregon Rainer cherry and hazelnut condiment

st. angel cow   9

France brown butter, bosq pears

Plates

green garlic and potato soup   10

spring peas, serrano ham, mint

Wagyu BEEF TARTARE*   15

classic accompaniments

ROASTED PORK BELLY   16

savoy cabbage, peanut, savory caramel

foie gras   16

apricot, warm hazelnut madelines, honey lavender

Roasted Bone marrow   16

peas and their vines, hazelnut pistou, grilled bread

Pacific oysters   4/each

chicken fried, creamed spinach, parmesan pistou

Chicken and pork dumplings   15

Sriracha verde, pickles, butter lettuce

entrées

New bedford sea scallops   29

Turkish hummus, sesame and spring vegetable salad, za’atar vinaigrette

Enchiladas “divorcio”   21

foraged mushroom & garbanzo, smoked tomato, salsa verde

line-caught rockfish almondine*   23

haricots verts, warm potato salad, sauce gribiche, Spring cress

confit duck leg*   27

blue corn hominy, cherry date mole, grilled frisee

mary’s farm 1/2 chicken   25

wild blackberry barbecue, jalapeno cornbread, farm mustands

Hill ranch pork porterhouse   28

spring vegetable ‘minestrone’, pea-vines, yeasted butter

wild boar cinghiale   24

slow cooked in red wine, fresh rigatoni, Grana Padano

harris ranch flank steak*   22 & 32

4oz & 8oz   smashed fingerlings, leek fondue, wild mushroom demi

lamb shank ‘vindaloo’   29

spring dug parsnips, curried carrots, turmeric

swank burger*   16

Painted Hills house grind, smoked remoulade, bread and butter pickles, shaved onion, aged white cheddar

sides

CHARRED BEETS   9

Briar Rose goats milk feta

tater tots   10

cave aged blue cheese, wild blackberry mustard

GREEN BEANS   9

X.O. sauce, fried shallot

esquites (corn parfait)   9

smoked jalapeno, cotija, lime

Broccoli rabe   10

ricotta, roast garlic, fennel sausage

Heirloom beans   9

slow cooked pork, corn bread crumbs

DESSERTS

Ricotta custard   9

local blueberries, matcha tea shortbread, herbs

Chocolate Almond Financier   10

wild blackberry ice cream, mole chocolate sauce, blackberry preserve

Key Lime Tartlet   9

salted coconut, toasted merengue

house made ice cream or sorbet   8

daily offerings


executive chef Alexander Sullivan-Parker

fresh. local. handcrafted. locally sourced daily.


*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Tartare contains raw beef and raw quail yolk. Oysters served raw. Steaks, duck breast, burger, trout, halibut, and scallops are all cooked to order.

Due to the seasonal nature of our fare, our inventory changes frequently. The menu shown above may differ slightly from today’s offerings.