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• Most items on our menu are organic and we use local ingredients when possible.
• We are members of the Slow Food Movement, Chefs Collaborative, and Women Chefs and Restaurateurs.

STARTERS

• Pour of Italian extra virgin olive oil; hand-selected from various olive estates - first cold pressed 1.75
• Small Dish of Marinated Olives 6.50
• Feta Cheese Stuffed Olives 7
• Marinated White Anchovies 6
• Small Dish of Fried Marcona Almonds 7
• Soup of the Night – Cup 4.75 Bowl 5.75
• Artisan Cheese Plate – Turkish Apricots, Medjool Date, Fresh Grapes, Marinated Olives and the Artisan Cheese Selection of the Day 20

SALADS - SMALL PLATES

• Mixture of Smithwick Garden Greens-Watercress W/a 15-year old Aged Sherry Vinaigrette 5
  Add Redwood Hill Farms California Goat Cheese, Maytag Iowa Blue Cheese or Feta 1.75
• Roasted Walnuts, Belgian Endive, Maytag Blue Cheese & Fuji Apple Slices 8.25
• Savory Buttermilk, White Corn and Scallion Pancake topped with house-smoked SD Trout from Clarke Trout Farm and a Cucumber-Crème Fraiche and Horseradish Compote 12
• Chefs Favorite: Prosciutto, Buffalo Mozzarella Cheese and Artichoke Heart Peppadew Salad 12
• Three Pan fried, House made Pheasant Dumplings with a Japanese Dipping Sauce 9

LARGE PLATES

Large plates come with a seasonal vegetable.

• Corn Exchange Steak- Pan Roasted, with choice of mushroom cream sauce or topped with wedge of Maytag Blue Cheese, served with roasted yellow fin potatoes, From 777 Buffalo Ranch, Hogen Beef and Dakota natural beef, all from South Dakota…. Market Price
• Pan Roasted Quail topped with Warm Fresh Curried Pineapple-Ginger Chutney on A bed of Moroccan Style Couscous 19
• Wild Alaskan Sockeye Salmon pan roasted, topped with a Zuni Cafe roasted pepper relish, crumbled feta cheese, basil oil with roast potatoes and seasonal vegetable 23
• 777 Buffalo - Porcini Bolognese; carrots, onion, celery sautéed with ground buffalo, dried porcini mushrooms, red pepper flakes simmered in red wine, fire-roasted tomatoes and tossed with rigatoni pasta and topped with grated Red Cow parmesan cheese.
• Vera Cruz Style (chopped fresh tomatoes, sweet onion, garlic,green olives, capers, raisins) Black Tiger Shrimp (four), Pan Sautéed with jasmanti rice 23

DESSERTS

• All our Desserts are Homemade; we use the finest of ingredients $7.50
  The desserts are a special treat as MJ was a pastry chef in New York City.

OTHER INFORMATION

• $5 Service Charge for splitting a plate.
• For the Courtesy of Others – please refrain from CELL PHONE USAGE
• 18% Gratuity is customary & added to parties of four or more/1 check per Table Policy
• Our Eggs are provided by our  chicken friends @ Smithwick Gardens

DRINKS

• Water/Sodas
  San Pellegrino 2.75/5/6
  Pana (no gas) 6
  Evian 2.75
  Organic spritzers/Soda 2.75
• Coffee & Tea – Locally Roasted Dark Canyon Coffee
  Decaf & Regular 3
  Pot Organic Numi Tea 3
• Beers
  Negro Modelo / Corona / Boulevard Wheat (unfiltered) / Red Stripe / Clausthaler (non alcoholic) 3.50
  Harp/St. Pauli’s Girl Dark/Schell Caramel Bock 3.50 Guinness 4

Click here to make your Corn Exchange Reservations.