August menu- September menu begins the first Tuesday in September
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.§§
Ham and Gouda Croquettes with fennel-cantaloupe slaw and sautéed spinach.
White Gazpacho~ chilled soup of cucumber, yogurt and sour cream, garnished with grapes and toasted almonds. §§
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. §§
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.
Sautéed Ruby Trout, served skin-on, stuffed with apricots and pancetta with a tarragon pesto, over sugar snap peas, seasonal radishes, pickled onion and asparagus. Served with mashed potatoes. §§
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. §§
Mango Lassi Fried Chicken~ half a chicken, marinated in buttermilk and mango and fried. Served with spicy mint-and-coriander pesto, saffron rice and cardamom vegetables. §§
Vietnamese Glazed Baby Back Ribs, served with jasmine rice, bean sprouts, mint, cilantro and cabbage with chilies and garlic. §§
Peach Cobbler with house-made vanilla ice cream.
Roasted Strawberry Shortcake with whipped cream.
Lemon Madeleines with blueberry jam, lemon curd and whipped cream.
Malted Chocolate Cake~ Chocolate cake layered with malted whipped cream and caramel and glazed with dark chocolate. Garnished with candied orange.
Ice Cream We Made Here §§
Chocolate Truffle Cookies
This Week’s Requests
Each week through the summer, we honor five or six 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 13, August 28th- August 31st
Mussel Pot Pie
Grilled Quail, Chopped Cabbage and Green Apple Salad, tossed in cassis vinaigrette with roasted hazelnuts, crispy shallots and crumbled goat cheese. §§
Fish and Chips~ Beer-battered fresh cod and chips with coleslaw.
Braised Lamb Shank with honey-hop sauce, grilled onion mashed potatoes and sautéed lacinato kale with orange peel. Bee pollen garnish. §§
Chocolate Meringue Pie
§§ items marked with this symbol can be prepared gluten-free