April menu- May menu begins the first Tuesday in May
Just Getting Started
Fresh Uni, fresh mozzarella and saffron sabayon, served with basil pesto and crispy leeks.
Yellowtail-mussel rillettes with radishes, Meyer lemon crème fraiche, watercress and toasts. §§
House-made Merguez-spiced Venison Sausage with sautéed wild mushrooms, Swiss chard and new potatoes. §§
Parmesan-crusted Sweet Potato with pea shoots, ancho chili, hazelnuts and brown butter.
Braised Rabbit and Bacon in whole grain mustard cream, served over fried green tomatoes with maque choux.
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 §§ Champagne Vinaigrette §§ Fresh Herb Vinaigrette§§ Truffle Vinaigrette §§
Salad of Warm Chicken Livers, fingerling potatoes, candied kumquats, sesame and cilantro, served over frisée and watercress in a Champagne vinaigrette. §§
Soup and Salad: chilled buttermilk-cauliflower soup garnished with a salad of sliced, roasted and chilled vegetables. §§
Grapefruit Salad over Boston Bibb lettuce with avocado, coconut, peanuts and pickled red onion. Fresh herb vinaigrette. §§
Next to Your Dinner
House-made Gnocchi with house-cured bacon, English peas and shaved Reggianito cheese, in extra virgin olive oil. §§
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.
Fried Calamari on a brioche roll with tomato jam, romaine lettuce and smoked blackberry aioli.
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 Branzino, served skin-on over celery root puree with fresh orange, cilantro, radish and cucumber. §§
Grilled Duck Breast with minted mashed peas, cantaloupe, Parmesan tuile and truffle vinaigrette. §§
Leek and Butternut Pie with Morlacco glaze. Served with spiced almonds and ricotta-chard dumplings.
Sous Vide Chicken Thighs, served over house made pappardelle with roasted tomato and olive sauce, and garnished with house made ricotta and fresh marjoram.
Braised Octopus and Pork, smoked paprika-tomato broth, Cannellini beans and spinach. Garnished with onion and Spanish chorizo. §§
Crawfish Etouffée~ Crawfish tails simmered with vegetables in a rich and spicy sauce. Served over rice.
Banana Sesame Chocolate Tart
Lemon Madeleines with blueberry jam, lemon curd and whipped cream.
Exploradora~ Girl Scout Cookie Shortbread Crust with cayenne caramel custard, salted chocolate ganache and smoked paprika. Candied hazelnut garnish.
Parmesan-Honey Panna Cotta with shaved honeydew melon. §§
Floating Island with green tea crème anglaise, flower petals and candied almonds. §§
Ice Cream We Made Here §§
Chocolate Truffle Cookies
§§ items marked with this symbol can be prepared gluten-free