November Menu- December menu begins the first Tuesday in December
Just Getting Started
Roasted Marrow Bone with sliced potatoes, white anchovies, microgreens and tomato jam.
Pickled Shrimp and Fried Smelts, served over white beans and Spanish chorizo with lettuce juice and kale. §§
Mushroom-Vegetable Strudel with seared heirloom tomato.
Coconut-Almond Crusted Goat Cheese, served over sweet chili red cabbage with house-made rice crackers. §§
Manchego-Stuffed Lamb Meatballs with Manchego sauce over fresh mint and watercress.
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 §§ Ginger-Lemongrass Tamari Vinaigrette §§ Creamy Apple Cider Vinaigrette §§ Creamy Caraway Dressing §§
Chilled Shrimp Salad with enoki mushrooms, fresh water chestnuts and scallions. Served over tat soi in a ginger-lemongrass tamari vinaigrette. §§
Warm Autumn Vegetable Salad~ Roasted cauliflower, Kabocha squash, beets and turnips and toasted pumpkin seeds, served over mixed greens with a creamy caraway dressing. §§
Arugula-Grapefruit Salad with seared pork belly and candied peanuts in a creamy apple cider vinaigrette. §§
Next to Your Dinner
Cauliflower-Feta Purée, served with tatsoi , crispy pork and pickled seeds. §§
Gorgonzola Risotto with sautéed rapini.
Roasted Beets with walnuts, grapes, rosemary and bleu cheese. §§
Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Steak and Egg ~ Thinly sliced ribeye of beef and fried farm egg, smoked paprika aioli and fresh arugula on a brioche bun. Served with mixed greens.
Shrimp and Pork Meatball Sandwich~ Served on a French roll with pickled carrot ribbons, fresh cilantro and mint, shredded cabbage, red onion. and sesame-chili aioli. Served with mixed greens.
The Main Thing
Pignoli-crusted Short Ribs of Beef, served over gorgonzola risotto with sautéed rapini.
Sautéed Skate Wing, served with cauliflower-feta purée, tatsoi with crispy pork, pan sauce and pickled seeds. §§
Cardamom-Crusted Braised Lamb Shank with espresso Bearnaise, served with fried potatoes and watercress. §§
Sage and Walnut Financiers, filled with garlic
custard and served over a hash of roasted sunchokes, Swiss chard and black garlic. Garnished with microgreens.
Chamomile-Maple Chicken with aged Gouda gougères, crispy chicken skin, turnips and green beans.
Half Maine Lobster, sautéed and served with marble potatoes, sea beans and vanilla popcorn cream. Candied lemon garnish. §§ 29
Roast Half Duck with potato-turnip purée, ancho-glazed hominy, collard greens and dried tomatoes. §§
Cardamom Roasted Apples with Manchego cheese brulée and pumpkin bread croutons.
Chocolate Peanut Butter Roulade with peanut butter candy filling and chocolate sauce. §§
House-Made Sweet Potato Gnocchi with molasses-Bourbon glaze, golden raisins, brown butter and pumpkin seeds. Fresh-grated nutmeg garnish.
Riesling Poached Pear with cheesecake mousse and lemon crisp.
Black Tea Profiteroles with caramelized whiskey cream.
Ice Cream We Made Here §§
Chocolate Truffle Cookies
§§ items marked with this symbol can be prepared gluten-free