Welcome to New Heights Restaurant

Dinner Menu

Small Plates

stuffed piquillo pepper brandade, buckwheat polenta 5
rosemary scented sausage quince, pinenuts 7
fried arborio risotto 5
scallop dumpling capers, egg vinaigrette 8

First Courses

celeriac & almond soup dried olives, rosemary vinegar 9
baby field greens shaved beets, honey-walnut vinaigrette 8
butternut squash tortellini shaved foie gras, smoked brisket, elderflower infused consommé 14
composed beet salad white balsamic, bitter cocoa, pistachio 11
gallantine of guinea hen whipped foie gras, kumquats, apple butter, celeriac 15
semolina gnocchi house smoked cobia, parsnips, chilies, salmon roe 13

Main Courses

crispy arctic char grilled octopus, salsify, chard, piperade 24
pumpernickel wrapped escolar cauliflower purée, mussels, saffron emulsion 25
agnolotti of smoked wild mushrooms turnip greens, rutabaga, sheeps milk ricotta, poached egg 19
bollito misto house corned beef, pork loin, rosemary sausage, white beans, kale 27
spiced muscovy duck roasted medjool dates, chorizo, Jerusalem artichoke, hazelnuts 26
grilled meyer ranch flat iron steak potato purée, hen of the woods mushrooms, red wine jus 28

Sides

seasonal pickles 5
fork crushed fingerling potatoes 6
sautéed spinach 5
salt and vinegar chips with anchovy mayo 6

Pre Fixe Three Course Dinner-38 Dollars
Optional Wine Pairing- 25 Dollars

First Courses

celeriac & almond soup dried olives, rosemary
(Prosecco, Montelliana, Extra Dry, ITA)

baby field greens shaved beets, honey-walnut vinaigrette
(Albarino, Licia, 2008, Rias Baixas, SPA)

trio of house cured meats and condiments
(Malbec, Gougenheim, 2007, Mendoza, Argentina)

Main Courses

crispy arctic char cauliflower purèe, tomato-mussel vinaigrette
(Chardonnay, Buena Vista, Carneros, 2007, CA)

grilled pork loin smoked apple butter, buckwheat polenta
(Grenache, Santa Duc, Cote du Rhone, 2007, France)

jerusalem artichoke risotto chilies, lemon oil
(Grenache Blanc, Ferraton Pere & Fils, Cote du Rhone, 2007, France)

Desserts

ginger crème brulèe
(Le Tere Du Lys D’or, 2005, Sauternes, FRA)

chocolate espresso soufflé cake
(Talijancich, 10 yr Old, Red Solero, AUS)

selection of artisanal cheese
(Chenin Blanc, Ken Forrester, 2007, Stellenbosch, RSA)

House Made Charcuterie

lomo, bresaola, lardo, venison prosciutto, duck ham
chicken liver parfait, terrine du jour, testa
3 for 14 dollars/ 5 for 20 dollars
7 for 26 dollars

Artisanal Cheese Selection

red hawk-cow/soft/california
wild weed gouda-cow /semi-hard/holland
pleasant ridge reserve-cow/hard/wisconsin
mona-sheep-cow blend/semi-hard/wisconsin
humbolt fog-goat/soft/massachusetts
great hill blue-cow/semi-hard/blue/new york
dante-sheep/semi-soft/wisconsin
cashel-cow/blue/semi-soft/ireland

3 for 9 dollars/5 for 12 dollars
7 for 14 dollars/8 for 17 dollars

Executive Chef: Logan Cox

consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of
food borne illness especially if you have certain medical conditions

VALET PARKING AVAILABLE.