June menu- July menu begins the first Tuesday in July
Just Getting Started
Fresh Uni, fresh mozzarella and saffron sabayon, served with basil pesto and crispy leeks.
Cotton Candy Shrimp ~ Oyster-glazed Mexican white shrimp with sesame seeds, wrapped in ginger-garlic cotton candy.
Squash Blossoms ~ Three squash blossoms stuffed with house-made ricotta cheese, battered, fried and served with garlic honey and basil oil. Garnished with toasted hazelnuts.
Cinnamon Garlic Manchego Cheese Fries. §§
cup 3.75 bowl 6.5
Greenery and Other Salads
Mixed Green Salad with heirloom cherry tomatoes, shaved red onion and your choice of dressing~Balsamic Vinaigrette §§ Basil-Orange Vinaigrette §§ Fresh Herb Vinaigrette §§ Truffle Vinaigrette §§
Fried Oyster Salad with black garlic, mustard croutons, and seasonal greens in a basil-orange vinaigrette. §§
Soup and Salad: chilled buttermilk-cauliflower soup garnished with a salad of sliced, roasted and chilled vegetables. §§
Grilled Romaine and Radicchio Salad with bresaola, fresh shaved parmesan, and Castelvetrano olives. Served with lemon and olive oil. §§
Next to Your Dinner
Hash of potatoes, red onion, sweet peppers, ginger and avocado. §§
Minted Mashed Peas with a Parmesan tuile and truffle vinaigrette.
Ragoût of wild mushrooms and fava beans, raclette cheese and potato and sunchoke chips. §§
Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Beet- and Anise-cured Salmon~ House-cured salmon with fennel-pepper slaw on sliced brioche. Served with mixed greens.
Gaucho Steak~ grilled skirt steak with chimichurri sauce on a French roll with pickled onions and sliced tomatoes. Served with mixed greens.
The Main Thing
Grilled Beef Tenderloin with a ragout of wild mushrooms and fava beans, raclette cheese and potato and sunchoke chips. §§
Pan-roasted Sablefish, served skin-on with warm tomatillo relish, fresh radishes, lime crema and spiced tortilla strips. §§
Grilled Duck Breast with minted mashed peas, cantaloupe, Parmesan tuile and truffle vinaigrette. §§
Smoky Farro Pudding with roasted grapes, garlicky walnuts, lemony greens and avocado brulée.
Roasted Half Chicken with passionfruit glaze, served over tabbouleh, heirloom cherry tomatoes, papaya and okra with Feast garden blue basil.
House-made Udon Noodles with pork two ways, bird’s eye chili broth, baby bok choy and shiitake mushrooms. 63° farm egg and green onion garnish.
Roasted Strawberry Shortcake with whipped cream.
ChocolateTorte with strawberry-fennel ganache and strawberry-fennel Chantilly.
Caramel and Coconut Custard with toasted quinoa crust. §§
Parmesan-Honey Panna Cotta with shaved honeydew melon. §§
Ice Cream We Made Here §§
Chocolate Truffle Cookies
This Week’s Requests
Each week through the summer, we honor a handful of our guests’ requests for dishes they’ve enjoyed with us in the past, or dishes they’d like to see us prepare. We’ll be changing this portion of the menu each week throughout the summer.
Week 5, July 2- July 8
Fried Calamari with fresh roasted corn and Anaheim chilies, served with lime aioli.§§
~served over greens tossed in Chili vinaigrette
Posole~ Classic pork and hominy soup with chili, onion and cilantro. Served with corn tortillas.§§
South Carolina Baby Back Ribs, served with mashed potatoes and sweet coleslaw. §§
Tempura Fried Figs with saffron ice cream.
§§ items marked with this symbol can be prepared gluten-free