Roxy Menu Offerings

Vocabulary flashcards covering the starter, salad, entree, and dessert menu items, along with their ingredients and pricing from the Roxy menu.

Duck "cigars"

Duck confie, dried figs, and sweet spices seasoned pecans wrapped in pastry. 3 wraps served w/ currant port wine dipping sauce ($\$22$).

Roasted oysters

Starter prepared with kimchee butter and crispy garlic ($\$24$).

Baked Brie

Starter served with mountain rose apples, apricot conserve, and baguette ($\$19$).

Honey nut squash gnocchi ravioli

Starter pasta served with citrus sun-dried tomato brown butter ($\$18$).

Artisan lettuce

Salad containing pepitas, fall fruits, watermelon radish, Bleu de Cabra, and ginger maple dressing ($\$10$ / $\$15$).

Foraged greens

Salad served with a vinaigrette of local cranberries, crunchy vegetables, walnut butter, and Humboldt Fog ($\$11$ / $\$16$).

Spruce tip porkchop

Entree accompanied by hazelnut glaze, caraway buttered cabbage, and local cranberries ($\$38$).

Herb butter chicken breast

Entree accompanied by sunchoke gratin, honey nut squash, braised kale, and sunchoke chips ($\$34$).

Local Halibut

Entree served with foraged mushrooms, boulangerie celery root, and caramelized endive ($\$54$).

Lamb bolognese

Entree featuring pappardelle pasta and pecorino Romano ($\$38$).

Beef tenderloin

Entree prepared with foraged mushrooms, duck fat potato pave, cider braised kale, and rosemary tulle ($\$54$).

Honey nut squash rose apple crisp

Dessert served with mountain vanilla ice cream ($\$12$).

Baked Alaska

Dessert made with seasonal ice cream and meringue flamed to order ($\$14$).