November menu- December menu begins the first Tuesday in December
Just Getting Started
Roasted Duck Liver and Onion Dumplings, served with pancetta, frisée and salsify.
Coconut Rice Cakes with celery hearts and leaves, shiso, chilies, dry vermouth and curried cashews.
With Hamachi Crudo §§ 10
Without §§ 7
Pumpkin Custard with cocoa-simmered mirepoix and crispy pork. §§
Mexican White Shrimp in Coffee Mole with watercress and pink grapefruit, with crispy corn tortilla strips. §§
Stuffed Potato Crisps~ crispy potato pinwheels stuffed with fresh avocado and served over a tomato-red pepper-almond relish.§§ 7.5
cup 3.75 bowl 7
Greenery and Other Salads
Mixed Green Salad with heirloom cherry tomatoes, shaved red onion and your choice of dressing~Balsamic Vinaigrette §§ Tonnato §§ Honey-Tarragon Vinaigrette §§ Pecan Vinaigrette§§
Blanched Leeks with Dijon tonnato sauce, fresh dill, capers, cured tomatoes and tempura lemon.
Grilled Persimmon Salad with panko-crusted brie, roasted pecans and pomegranates. Served over spinach and arugula in a pecan vinaigrette).
Beef Carpaccio with a salad of fresh flowers and butter lettuce, tossed in a honey-tarragon vinaigrette. Potato gaufrette garnish. §§
Next to Your Dinner
Roasted Brussels Sprouts Hearts with sunchokes, pancetta and whole grain mustard. §§
Quinoa-crusted Fontina cheese, served over tomato spaetzle with Sonoran Mushroom Company mushrooms.
Smoked Beets, beet greens, cured egg yolk and aniseed butter. §§
Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Grilled Mahi with scallions, sweet chili-tobikko aioli, nappa cabbage and red peppers. Served on a curried brioche bun with a side of mixed greens.
Dehydrated Olive Cheesesteak~ thinly sliced New York steak, sautéed and served with dehydrated Kalamata olives and Fontina cheese and arugula pesto. Served on a French roll with mixed greens.
The Main Thing
Grilled Beef Tenderloin with quinoa-crusted Fontina cheese, tomato spaetzle with Sonoran Mushroom Company mushrooms, and mustard greens.*
Griddled Branzino with saffron cream, crispy shredded carrot and beet, grilled asparagus and fried Swiss chard leaves. Served with mashed potatoes. §§
Grilled Duck Breast, glazed with sassafrass and sarsaparilla root, and served with castelfranco radicchio, green beans in green sauce, and barley “risotto.” * §§
Butternut- Spinach-Niçoise Olive Tart with red pepper cream. Served with sautéed Brussels sprout leaves, walnuts and honeyed lily flowers.
Seed-crusted Boneless Chicken Breast, sautéed and served with chicken fat toast and carrots, leeks and spinach.
Washington Oysters and Scottish Salmon, sautéed and served over a ginger-potato-red pepper hash with Sherry vin blanc, watercress and fried onions. §§ *
Grilled Quails and Snails~ two quails with wild rice-and-snail stuffing, served with sautéed snails, smoked beets, seared mushrooms and beet reduction. §§
Chocolate Buttermilk Bombe~ White chocolate buttermilk mousse and buttermilk cake in a chocolate bombe with a citrus-buttermilk anglaise and an almond cookie.
Oatmeal-Sage Cake with maple-brown butter frosting.
Passionfruit Panna Cotta with freeze-dried lychee and basil syrup. §§
Dark Chocolate Bread Pudding, studded with pistachio pralines and chocolate chunks. Served with coffee-cardamom crème anglaise.
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.