BEGINNINGS
Chef’s Platter
assortment of charcuterie and cheeses. 15
with foie gras paté 8 per ounce
Foie Gras Paté with Black Truffles and Sauternes
100% duck foie gras pate served with toasted bread, sliced granny smith apples, and red grapes.
8 per ounce
Mercy’s Dumplings
seasoned ground turkey, shiitake mushrooms, carrots, ginger and garlic steamed and served in a bamboo basket with savory and spicy dipping sauces.
(3 pcs) – 5, (6 pcs) – 8, (8 pcs) – 10, (12 pcs) – 14
Duck Confit Egg Roll
tender shredded duck confit with sautéed vegetable mélange, and soba noodles in a light egg and flour skin, served with sweet and spicy chili sauce, and baby greens.
(half order)-7, (full order)-12
Cashew Chicken on Wonton Timbales
blackened asian chicken salad of cashews, apples, green onion, and red bell pepper served on fried wontons with ginger soy reduction and pickled ginger.
(3 pcs)-7, (5pcs)- 10
Goat Cheese Croquettes
fried goat cheese with smoky tomato chutney, truffle honey, and baby greens dressed with balsamic reduction. 12
Butternut Squash Samosas
house made light butternut squash curry and caramelized onion filled samosas served with mango chutney.
(half order)-5, (full order)-9
Summer Roll †
rice paper wrap of romaine, cilantro, mint, and a light sauté of napa cabbage, shiitake mushroom, leek, radish, and carrot; served with peanut sauce and saffron aioli. 6
with shrimp 10
Fig and Stilton Stuffed Quail *
grilled and maple glazed quail with duck confit risotto cake, wilted spinach, and demi-glace. 18
Drunken Shrimp *
sake marinated shrimp with udon noodles, white miso, soy, and sweet chiil; garnished with cucumber, radish, carrot, green onion, and orange supreme. 16
SALADS
Mercy’s Salad *
organic artisan greens tossed with a ginger carrot vinaigrette and topped with black mustard seed-mango salsa. 7
side portion 5
Caesar Salad
hearts of romaine tossed with a lemon-anchovy vinaigrette, herbed croutons, and a parmesan tuile; anchovy fillets available upon request. 8
side portion 6
Spinach Salad
baby spinach tossed with a maple-dijon vinaigrette, dried cherries, spiced pecans, bleu cheese, and applewood smoked bacon. 8
side portion 6
Prosciutto, Stilton and Bartlett Pear
two prosciutto roulades of bleu cheese, dried black mission figs, bartlett pears, and field greens dressed with a bacon- sherry vinaigrette set atop sourdough crackers. 10
Add to any full size salad
2 Scallops * 15 3 shrimp * 8 4 oz. grilled salmon * 8 4 oz. grilled chicken breast * 6
SOUPS
Ono Kautswaye
Burmese coconut curried chicken soup over egg noodles, served with lemon, red onion, chili flakes, and crunchy noodles. (half order)-8, (full order)-15
Vegetarian French Onion
caramelized shallots, leeks, red and yellow onions steeped into a rich vegetable broth with sourdough croutons and gruyere cheeses. 8
Soup du Jour
a seasonal composition by chef jilek. 7
PRINCIPALS
Steak Frites * †
grilled new york strip steak topped with thyme scented pomme frites, sautéed green beans, and choice of either sauce au poivre or béarnaise. 29
Vegetable Curry † hot, medium, mild
cauliflower, red bell pepper, squash, zucchini, red onion, chick peas, toasted cashews, and greenhouse heirloom tomatoes in a coconut curry; dressed with safron aioli. 21
Rack of Lamb *
wild mushroom-panko encrusted rack of lamb with fingerling potato-black forest mushroom hash, green beans, and a roasted shallot demi glace. 38
Bistro Lamb Shanks
seared and braised foreshank served with roasted fingerling potatoes, baby carrots, button mushrooms, pearl onions, and a rosemary-burgundy gravy. 25
Mercy’s Kobe Burger *
eight ounces of kobe beef served on a large glazed bun with pomme frites, lettuce, tomato, onion, and a dill pickle. 15
additional accompaniments $1/each: gruyere, white cheddar, chèvre, gorgonzola, boursin, caramelized onion, sautéed mushrooms, fried egg
Sake Lemongrass Chicken
sous vide (slow cooked) half chicken, crisped in the pan and served with cilantro jasmine rice, wilted spinach, and cilantro oil. 23
Crispy Togarashi Salmon * †
pan roasted salmon served with sake glazed shanghai cabbage, shiitake mushrooms, cilantro jasmine rice, black mustard seed-mango salsa, and a ginger-lemongrass dash. 27
Duck Breast * †
pan roasted duck breast served with a sautéed duck confit risotto cake, baby bok choy, shiitake mushroom caps and a cranberry gastrique. 29
Coriander Sea Scallops * †
sautéed sea scallops with butternut squash puree, green beans, toasted almonds, applewood smoked bacon, and cherry-balsamic paint. 29
Truffle Béchamel on Penne Pasta
tender penne pasta tossed with spinach and a luscious sherry cream sauce of parmesan, garlic, shallots, and white truffle oil; topped with herbed bread crumbs. 17
add: 2 scallops * 15
3 shrimp * 7
4 oz. grilled salmon * 8
4 oz. grilled chicken breast * 6