September menu- October menu begins the first Tuesday in October
Just Getting Started
Sautéed Shrimp with pea tendrils, seared polenta and candied horseradish. §§
Stuffed Potato Crisps~ crispy potato pinwheels stuffed with fresh avocado and served over a tomato-red pepper-almond relish.§§
Butternut-Bleu Cheese Custard with zucchini chips and a Sherry reduction.§§
Marcona Almond Risotto with fresh corn and chives, piquillo peppers and smoked tomato sauce. §§
Gazpacho~ chilled soup of cucumbers, tomatoes, bell peppers, red onion, Kalamata olives and Sherry vinegar. §§
cup 3.75 bowl 6.5
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 §§ Creamy Tahini Dressing §§ Tarragon Vinaigrette §§ Shallot Citronette §§
Bean Salad~ quick-pickled green and wax beans, cranberry beans and peanuts tossed with quinoa, bell peppers and greens in a creamy tahini dressing. §§
Egg. Salad. Three deviled eggs- pickled pepper, Kalamata tapenade and tobiko caviar- and a salad of mizuna, seasonal radishes and pickled beets in a shallot citronette. §§
Beef Carpaccio with autumn greens in a truffle vinaigrette. Served with fried house-made gnocchi and shaved Manchego cheese.
Next to Your Dinner
Gigante Beans with sautéed kale and fried shallots. §§
Minted Golden Carrots and Snap Peas. §§
Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Turkey Picnic Sandwich~ Brined and roasted turkey breast, Kalamata cream cheese, fresh strawberries and Romaine lettuce with roasted garlic aioli on a bun. Served with mixed greens.
Shrimp Tacos~ soft tacos with shrimp, choclo, pickled onions, tomato and pipián verde. Served with mixed greens.
The Main Thing
Grilled Flatiron Steak with cauliflower-fennel casserole, lemon peel broccolini and roasted garlic-soy reduction.
Grilled Sturgeon on tomato French toast with white anchovies, orange and Niçoise olives. Served with sautéed spinach and bergamot oil.
Rosemary-smoked Lamb Loin with house-cured bacon and Israeli couscous. Served with honeyed verjus reduction and minted golden carrots and snap peas. §§
Vegetarian Surf and Turf ~ spiced smoked beets with wakame custard, pomegranate molasses and crispy kale. §§
Game Hen Ravioli with sage, caramelized onion and golden raisins in roast chicken jus. Toasted walnut garnish.
Vietnamese Glazed Baby Back Ribs, served with jasmine rice, bean sprouts, mint, cilantro and cabbage with chilies and garlic. §§
Seared Sea Scallops, served over celeriac puree with sweet potato gaufrettes, boar bacon and braised cipolline onions. Served with crispy lovage. §§
Orange Flan with pink peppercorns. §§
Roasted Strawberry Shortcake with whipped cream.
Lemon Madeleines with blueberry jam, lemon curd and whipped cream.
Chocolate Mocha Cake with cardamom whipped cream. §§
Hazelnut-Almond Dacquoise with honey buttercream, praline and shaved chocolate. §§
Ice Cream We Made Here §§
Chocolate Truffle Cookies
§§ items marked with this symbol can be prepared gluten-free