April menu- May menu begins the first Tuesday in May
Just Getting Started
Sautéed Sweetbreads, fava beans and sweet corn potato cream with anise-glazed bacon. §§
White Polenta Cake, seared and served with a relish of smoked tomatoes, summer squash and roasted peppers, and garnished with shaved Brigante cheese. §§
Eggplant Napoleon~ Crisp eggplant chips layered with herbed goat cheese. Served with chunky roasted tomato beurre blanc.
Oxtail Quesadillas with poblano chilies, casera cheese, shaved radishes and horseradish-arugula pesto.
Lobster, Corn and Scallion Bread Pudding, served with Parmesan cream sauce.
cup 4.5 bowl 7.5
Greenery and Other Salads
Mixed Green Salad with heirloom cherry tomatoes, shaved red onion and your choice of dressing~Balsamic Vinaigrette §§ Mustard Oil Vinaigrette §§ Creamy Dill Dressing §§ Tahini-orange Dressing§§
Heart of Hearts~ hearts of artichoke, hearts of palm and hearts of Romaine. Served chilled with orange peel and mustard oil vinaigrette. §§
Or served hot with thinly sliced beef heart in a sauce Romescu.
Roasted Rhubarb Salad with arugula and chervil, Niçoise olives, honey vinaigrette and honeyed goat cheese fritters.
Pickled Shrimp Salad, over fresh spinach with Romanesco cauliflower, urfa chili, toasted sesame and sunflower seeds and creamy dill dressing. Roasted pepper garnish. §§
Next to Your Dinner
Fried Artichoke Hearts and Potatoes with olives and chimichurri sauce. §§
Cucumber-Chervil Risotto with sugar snap peas. §§
Roasted Cara Cara, Marcona almonds and haricots verts. §§
Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
House-Smoked Ruby Trout with cucumbers, green apples and goat cheese, pressed on focaccia. Served with mixed greens.
Steak Sandwich~ thin-sliced Angus Beef Ribeye steak on French bread with Cambozola creamed spinach.
The Main Thing
Grilled Culotte with pipián verde, olives, radishes, cilantro and hard-cooked egg. Served with a flour tortilla and spiced pumpkin seeds. * §§
Sautéed Alaskan Halibut and Shrimp with a pink peppercorn-cantaloupe sauce, sugar snap peas and cucumber-chervil risotto. §§
Boar Ragout over house-made papparedelle with garden kale and oven-cured tomatoes. Garnished with frico and white anchovy.
Savory Mustard Cake with braised celery, smoked cream cheese frosting, radishes, and mustard oil. Garnished with blueberry preserves.
Koji-rubbed Roasted Half Chicken with grilled Sonoran Mushroom Company mushrooms. Served with tea-braised Nappa cabbage and pickled red cabbage and finished with cream. §§
Grilled Pork Tenderloin with sautéed kohlrabi and greens, apple-infused brown butter and gorgonzola potato pancakes. *
Seared Sea Scallops and House-made Pork Terrine, served over pea shoots with slow-cooked pineapple and puffed wild rice. * §§
Steamed Sweet Curry Cake with coconut-peanut butter ice cream. Puffed wild rice garnish.
Exploradora~ Girl Scout Cookie Shortbread Crust with cayenne caramel custard, salted chocolate ganache and smoked paprika. Candied hazelnut garnish.
Bananas, Crackers and Nuts~Caramel-glazed house-made crackers, tossed with anisette peanut brittle and fresh bananas.
Flourless Chocolate Whiskey Cake, chocolate-passionfruit mousse and malted milk crumble. §§
Ice Cream We Made Here §§
Chocolate Truffle Cookies
§§ items marked with this symbol can be prepared gluten-free
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.