three TEN main ▪ January 2011

Appetizers

Creole Crab Cakes ~12.

With Commander’s Palace remoulade sauce & scallion hushpuppies

Pear & Prosciutto Salad ~12.

La Quercia Prosciutto Americano, roasted pear, baby lettuces, toasted pecans,
lemon, extra virgin olive oil & Midnight Moon goat cheese

Crimson Beet Salad ~10.

Fresh baby lettuces & roasted organic beets,
Rogue Creamery “Oregonzola” blue, candied walnuts, Fuji apple & shallot-cider vinaigrette

Shanghai Tacos ~ 9.
Scallion pancakes, 5-spice pork belly, cucumber kimchi, hoisin-plum sauce

Crispy Bombay Cauliflower ~9.

Falafel beer-battered cauliflower florettes with cilantro yoghurt & sweet tomato chutney

Potato Gnocchi ~9.

Brown butter, house-cured pancetta, Pecorino-Romano
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Entrees

Braised Short Rib Goulash ~24.

Angus beef short rib braised with Hungarian paprika and Moscato wine,
Served over potato gnocchi & roasted turnips, topped with mascarpone & caramelized onion

Red Curry Scallops ~21.

Bay scallops simmered in coconut milk & red Thai curry sauce, served with jasmine rice,
Cucumber ribbons, cashews, crispy shallots & fresh mint

Hand-made Farfalle Pasta ~ 18.

Semolina bow-ties tossed with house-made Italian sausage, fresh basil,
Plum tomato marinara sauce, garlic bread crumbs & Pecorino-Romano

Hand-made Winter Squash Ravioli ~17.

Butternut squash, brown butter, fresh sage, Balsamico, Parmigiano-Reggiano
 Specials

Ginger-cured Hamachi Sashimi ~16.

Grapefruit, daikon salad, yuzu vinaigrette, nori, sesame seeds

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Pan-roasted Alaskan Coast Black Cod ~ 32.

Warm quinoa-hazelnut-cauliflower salad, lemon braised artichoke,
celery root & green olive salsa

Sesame-crusted Hawaiian Albacore Tuna ~ 32.

Creamy jasmine rice, winter vegetable stir-fry, warm miso-shitake mushroom vinaigrette

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$5 entrée split charge, $3 appetizer split charge

▪NO PERSONAL CHECKS ACCEPTED▪
20 % gratuity added to parties of 6 or more