Download Dinner Menu PDF

appetizers
HAWAIIAN KAMPACHI CRUDO | 15
compressed English cucumber,
gin & tonic granita, kaffir lime leaf & sea salt
DEMONS ON HORSEBACK | 15
lardo-wrapped smoked prawns,
remoulade & cucumber
FRIED SUNCHOKES | 7
creamy harissa & lemon zest
CRISPY LAMB CROQUETTES | 15
young carrot purée, sautéed sweetbreads
& green garlic salsa verde
VENISON CARPACCIO | 15
classic Angus beef tartare, capers
& crispy bone marrow
PARISIENNE GNOCCHI | 13 or 20
Delta asparagus, English peas
& yellow foot chanterelles

salads & soups
BUTTER LETTUCE WEDGE | 11
avocado, pickled red onion, chickpeas
& soft herb vinaigrette
CHOPPED SWEET GEM SALAD | 13
smoky blue cheese dressing, chicken skin crackling
& garlic breadcrumbs
ROASTED CHIOGGIA BEETS | 12
goat cheese, creamed horseradish,
crispy beet chips & dill
FAVA BEAN & WILD NETTLE SOUP | 11
fried shallots, grilled halloumi & ouzo

jenn’s classics
BRUSSELS SPROUT CHIPS | 7
WAGYU BEEF JERKY | 7
SMOKED DEVILED EGGS | 2 EA
bacon, pickled jalapeño & chive
PT FRIES | 14
truffle, soft-cooked egg & caviar
CRISPY LEMON CHIPS | 15
burrata & young herbs
“MARLOWE” BURGER | 14
caramelized onion, cheddar, bacon,
horseradish aïoli & fries
THE BAR STEAK | 28
fries & buttered red wine jus

fish & shellfish
PAN-SEARED SOLE | baby artichokes, crispy shallots, sunchoke purée, capers & brown butter 27
ROASTED HALIBUT | marinated fennel & leeks, peewee potatoes & sauce gribiche 28
SEARED SEA SCALLOPS | smoked pork belly, braised butter beans, Tuscan kale & chive salsa verde 28
MUSSELS, COCKLES & CLAMS | young fennel, leek & saffron broth, herbed garlic bread & fennel fronds 21

vegetable sides
HERBED STUFFING| apples & toasted breads 8
FRENCH FRIES| parsley & horseradish aïoli 6
BUTTERED BRUSSELS SPROUTS| carrots & cipollini onions 8
TWICE-BAKED POTATO| crème fraîche, cheddar & scallion 8
PAN-ROASTED WILD MUSHROOMS| rosemary & thyme 10

meat & poultry
GRILLED PORK CHOP | parmesan risotto, spicy greens, braised baby turnips & mustard jus 27
“POULET NOIR” | black truffle, pearl onions & herbed stuffing (please allow 30 minutes) 28
GRILLED NY STEAK | cipollini onions, carrots & brussels sprouts, braised Kobe beef & red wine-marrow jus 33
BRAISED BEEF SHORTRIBS | sautéed spinach, smoked potato purée & caramelized onion-porter jus 24

artisanal cheeses
aged by THE CELLARS AT JASPER HILL | Greensboro, Vermont
HARBISON| bloomy rind cows’ milk | Scholten Family Farm
BAYLEY HAZEN| blue-veined raw cows’ milk| Jasper Hill Farm
CLOTHBOUND CHEDDAR | aged cows’ milk | Cabot Creamery
PER OUNCE | 8, A SELECTION OF ALL THREE| 21

Download Brunch Menu PDF

fruit & Grains
GRAPEFRUIT BRÛLÉE | 6
Beurremont crème fraîche
BANANA COCONUT FRITTERS | 9
strawberry & chocolate-coffee-rum sauces
STRAWBERRY, KIWI & MANDARIN| 9
whipped coconut & coconut-citrus water
GRAPEFRUIT & AVOCADO | 8
cottage cheese & cracked black pepper

PASTRIES
by Starter Bakery
BRETON BUTTER CAKE | 6
CHERRY & PISTACHIO COFFEE CAKE| 4.5
LEMON POPPYSEED BREAD | 4.5
CREAM CHEESE DANISH | 4.5

TOAST
AVOCADO | seeded whole wheat, chile, lemon & sea salt 7
FROMAGE BLANC TART| cucumber, black olive & red onion 9
DUNGENESS CRAB | creamy harissa, shaved fennel & lemon 10
CHALLAH| butter, cinnamon & sugar 5

WARM BAGUETTE
THREE NUT BUTTERS | made in house with acacia honey 8
JAM, JELLY & MARMALADE| made in house with goats’ milk butter 8

SWEETS
BUTTERMILK PANCAKES | Vermont maple syrup & Beurremont 83% butter 10
OATMEAL RAISIN PANCAKES | Fuji apple compote & Vermont maple syrup 10
BRIOCHE FRENCH TOAST | slow-roasted blackberries & Blis vanilla maple syrup 12

eggs & SAVORIES
BUTTER LETTUCE WEDGE| avocado, pickled red onion, chickpeas & soft herb vinaigrette 11
CHOPPED CHICKEN SALAD | smoky blue cheese dressing, crispy chicken skin & herbed chicken confit 12
CAST IRON-BAKED FARM EGGS| sautéed baby spinach, Mangalitsa prosciutto & Gruyère cheese 15
CRISPY POLENTA CAKES | wild mushrooms, poached eggs, arugula, truffle salsa verde & shaved parmesan 15
BRAISED BEEF SHORTRIB & CORNED BEEF HASH| crispy potato, poached egg, arugula & red wine jus 16
SMOKED SALMON BENEDICT| poached egg, horseradish cream, fines herbes & country bread 16
PAN-FRIED PORK & VEAL MEATLOAF | Delta asparagus, English peas, chanterelles & free-range duck egg 16
“SMOKED COD FISH CAKE” | poached egg, caper & parsley hollandaise 16
MARLOWE BURGER | caramelized onion, cheddar, bacon, horseradish aïoli & fries 14
WARM OPEN-FACED DEVILED EGG SANDWICH | pickled jalapeño, chicken breast, bacon & provolone cheese 14

cocktails & PITCHERS
Mimosas 8
Fresh OJ or grapefruit & bubbles
Hummingbird 9 | 36
St Germain, bubbles & raspberry
Poire Cooler 9 | 36
Vodka, pear nectar & sparkling poire
About Last Night 9 | 36
Fernet, lemon & ginger beer
Boozy Smoothie 10
Bulleit bourbon, banana & espresso
Milk Punch 9
Ron Zacapa aged rum, vanilla, & nutmeg
John Daly 10 | 40
House infused tea vodka & lemonade
Mexican Mule 10 | 40
Reposado tequila, lime & ginger beer

brunch BLOODIES

PT BLOODY MARY* 10
Russian Standard vodka, tomato juice, horseradish, worcestershire, Tabasco
BLOODY MARIA 10
Pueblo Viejo blanco tequila, tomatillo & anaheim chilies, jalapeño, cilantro
MICHELADA 8
Sudwerk Pilsner, lemonade, housemade hot sauce & pickled jalapeño

*Not vegetarian friendly

Download Dessert Menu PDF

DESSERTS

tcho chocolate crème brûlée 8
Chocolate biscotti, chili & lemon zest

triple cheesecake 8
thyme-scented blueberries & toasted pistachio shortbread

banana split 7
housemade “Neapolitan” ice creams, grilled banana, walnuts, chocolate sauce & whipped cream

“it’s-it” 8
housemade mint ice cream, “magic shell,” toasted almond-oatmeal crumble & cocoa nibs

Wood-fire roasted strawberry & rhubarb shortcake 8
vanilla ice cream 8

birthday cake – april 9
Jenn’s vanilla sponge cake, blueberry filling & lemon buttercream

coffee, toffee & figs
coffee by STUMPTOWN COFFEE ROASTERS | Portland, Oregon
ESPRESSO DRINKS | Hair Bender Espresso Blend 4
COFFEE | Holler Mountain Coffee Blend Small Press Pot 4 | Large Press Pot 8
TEAS| Mighty Leaf Earl Grey, Green, Mint & Chamomile 3

ARTISANAL CHEESE PLATE 13
HARBISON| bloomy rind cows’ milk | Scholten Family Farm | Fuji apple, mustard greens & herbed tomato oil
BAYLEY HAZEN| blue-veined raw cows’ milk| Jasper Hill Farm | Buddha‘s Hand, chive oil, fresh almond & lemon balm
CLOTHBOUND CHEDDAR | aged cows’ milk | Cabot Creamery | “almost raisins,” sage & olive oil

DESSERT WINES
LIMONCELLO | Housemade Meyer & Eureka Lemons 9
MOSCATO D’ASTI | Michele Chiarlo “Nivole” Piedmont, Italy, NV 8
DULCE MONASTRELL| Bodegas Olivares Jumilla, Spain, 2008 9
TOKAJ ASZÚ| “6 Puttonyos” Királyudvar, Hungary, 2006 16
VIN SANTO DI CARMIGNANO | Villa Artimino Occhio di Pernice, Tuscany, Italy, 2006 13
LATE HARVEST SEMILLON | Chateau La Rame Sainte-Croix-du-Mont, Bordeaux, France, 2005 11

Cocktails

BLOOD & SAND | 12
Bank Note Scotch, Cherry Heering, Carpano Antica & orange
VIEUX CARÉE | 12
Old Overholt Rye, Benedictine, brandy & vermouth
PT OLD FASHIONED| 12
Old Overholt Rye, cherry & bitters
PALOMA| 11
Espolòn Reposado Tequila, grapefruit, lime & soda
OLD CUBAN | 12
Ron Zacapa Rum, bitters, mint, lime & bubbles
GREENPOINT | 12
Bulleit Rye, Yellow Chartreuse, vermouth & bitters
MOSCOW MULE | 11
Russian Standard Vodka, lime & ginger beer
ED’S NEGRONI | 11
City of London Gin, Campari & vermouth
MARY ETTA’S BUBBLES | 11
Bubbles, framboise & lemon twist
COUNTRY LAWYER | 13
Knob Creek Bourbon, Zucca amaro, vermouth & bitters

parks and recreational DRINKING

WASHINGTON SQUARE | 12
Lemoncello, Aperol, Canton ginger, lemon & Prosecco
TWIN PEAKS | 12
Four Roses Bourbon, smoked crème de violette & sage agave
PANHANDLE| 13
St. George Bourbon, Cocchi Americano, bitters & Anchor Steam
FORT MASON| 13
Encanto Pisco, grapefruit, lemon, egg white & sea salt
GOLDEN GATE | 12
Green tea-infused Buffalo Trace Bourbon, cherry & vermouth
FARRALON | 12
Smith & Cross Rum, spiced grenadine, agave & lemon
MCLAREN | 13
Hendrick’s Gin, cucumber, lemon & ginger beer

Download the Full Wine and Spirits List

WINES by the glass / CARAFES 13oz

SPARKLING
BRUT CHAMPAGNE | Laurent Perrier Tours-sur-Marne, Champagne, France, NV 18
BRUT CABERNET FRANC ROSÉ| Chateau du Hureau Samur, Loire Valley, France, 2009 14
BRUT CAVA | Avinyó “Reserve,” Penedès, Spain, NV 11
LAMBRUSCO | Vigneto Saetti Rosso Viola, Modena, Italy, 2011 12

WHITE
ALBARIÑO | Abrente Napa Valley, California, 2012 12|28
ARNEIS & VERMENTINO| Tendu California, 2012 10|23
CHARDONNAY | Calera Central Coast, California, 2011 13|31
GRÜNER VELTLINER | Glatzer Caruntum, Austria, 2011 11|25
SAUVIGNON BLANC| Daniel Chotard Sancerre, Loire Valley, France, 2011 15|35
VERDICCHIO| Colle Stefano Verdicchio di Matelica, Marche, Italy, 2011 11|25

SPARKLING ROSÉ
GRENACHE | Donkey & Goat Mendocino County, California, 2012 11|25
SYRAH & TEMPRANILLO | Clos Saron California, 2012 12|28
TINTA RORIZ & TOURIGA NACIONAL| Forlorn Hope “Kumo to Ame,” California, 2012 11|25

 RED
CABERNET SAUVIGNON & MERLOT| Matthews Columbia Valley, Washington, 2010 13|31
GRENACHE| Joan d’Anguera “Altaroses,” Montsant, Spain, 2011 12|28
MONDEUSE| Cellier des Cray Savoie, France, 2011 11|25
NEBBIOLO & CROATINA| Le Piane “La Maggiorina,” Boca, Piedmont, Italy, 2011 12|28
PINOT NOIR| Brooks Willamette Valley, Oregon, 2011 14|33
REFOSCO| Casali Maniago Colli Orientali del Friuli, Italy, 2009 10|23
ZINFANDEL| Unti Dry Creek Valley, California, 2009 15|35

draft BEER
ALMANAC EXTRA PALE ALE | San Francisco, California 8
ANCHOR STEAM | San Francisco, California 7
MISSION HEFEWEIZEN | San Diego, California 7
NINKASI TOTAL DOMINATION IPA | Eugene, Oregon 7
REISSDORF KÖLSCH | Cologne, Germany 7
SUDWERK PILSNER | Davis, California 7

bottled BEER
AMSTEL LIGHT | Amsterdam, The Netherlands 6
ANCHOR CALIFORNIA LAGER | San Francisco, California 6
BRASSERIE DUPONT “SAISON DUPONT” | Tourpes, Belgium 375ml 11
BREWERY BOCKOR “BELLEGEMS BRUIN” SOUR | Bellegem, Belgium 9
HITACHINO RED RICE ALE | Ibaraki Prefecture, Japan 12
LOST COAST BREWERY DOWNTOWN BROWN | Eureka, California 6
PERONI | Lombardy, Italy 6
SPEAKEASY PAYBACK PORTER | San Francisco, California 650ml 14
ST. STEFANUS BLONDE | Ghent, Belgium 12
TRABANCO “SIDRA NATURAL” CIDER | Gijón, Spain 750ml 16