Shallow Shaft Winter Menu
>> Our Pizza Menu. Available for take-out only.
Our Pizza Menu available for take-out only.
S T A R T E R S
Cold Smoked Salmon - 13
Meyer Lemon, Maple, Crème Fraîche, Chive, Crostini
Country Fried Quail - 17
Slide Ridge Honey Vinegar, Buttermilk Waffle, Smoky Apple Butter
Shrimp & Grits - 16
Honeyville Grits, Chorizo Gravy, Tomato, Parsley
Funghi Fritti - 13
Truffled Ponzu, Black Garlic Aioli
Beehive Mac n' Cheese - 15
Smoked Promontory Cheddar, Andouille Sausage, Bread Crumbs
Artisan Cheese Board - 13
Roasted Seasonal Fruit, Honeycomb, Nuts, Cinnamon bread
S A L A D S
Mizuna Salad - 12
Braised Pork Belly, Orange Miso Vinaigrette, Crispy Shallots
Wilted Kale Salad - 11
Roasted Beets, Dried Tomatoes, Shepard's Hill Chevrè, Pepitas
Classic Caesar - 11
Cured Olives, Croutons, Anchovies
Daily Salad - 8
Creative Sides - one for 5 -or- three for 12
Your Choice: Pomme Frites with Black Garlic Aioli, Fried Brussels Sprouts with Bacon and Balsamic, or Shishito Peppers with Olive Oil and Smoked Sea Salt
E N T R E E S
Clark Willis Lamb T-Bone* - 40
Ancho Demi-Glace, Fingerlings, Market Vegetables
Niman Ranch Pork Chop* - 35
Mesquite Smoked, Mashed Sweet Potatos, Applejack BBQ Sauce
Snake River Farms Wagyu Coulette Steak* - 38
Garlic Mashed Potatoes, Chimichurri, Market Vegetables
Alaskan Black Cod* - 37
Miso-Sake Glaze, Asian Pear Preserves, Unagi, Jasmine Rice, Bean Thread
Foraged Mushroom Pappardelle - 21
White Wine-Tomato Ragout, Shepard's Hill Chevre, Torn Basil
Skuna Bay Salmon* - 33
Yellow Curry, Market Vegetables, Jasmine Rice, Fresh Herbs
Boneless Beef Shortrib - 31
Soy Braised, Sticky Rice, Yuzu-Cucumber Salad, Grilled Scallion
American Kobe Burger* - 18
Brioche Bun, Beehive Aggiano, Wild Mushrooms, Black Truffle Butter, Pomme Frites
Executive Chef Kurtis Kraus
Wine Coordinator Peri Ermidis
Vegetarian and Vegan items available upon request.
20% gratuity added to parties of six or more.
Consumer advisory: thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness.
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