May menu- June menu begins the first Tuesday in June
Just Getting Started
Marinated Grilled Quail medallion with red and gold beets and a coconut-tahini custard. Served with candied lemon zest and watercress. *
Yellowtail Crudo two ways: with soubise, tangerine and jalapeño; and with fennel, oven-cured tomato and mustard oil. Garnished with Maldon sea salt.* §§
Yam and Potato Pancakes with lime aioli, chopped peanuts, fresno chilies and cilantro.
Burrata Cheese, minted English pea sauce, tempura lemon and sunflower seeds. Served with grilled bread and butternut jam. §§
Fresh Mussels, out of the shell, house-cured bacon, ginger, basil and Marcona almonds. Served with celery leaves and flatbread. §§
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 §§ Caraway-Cider Vinaigrette §§ Spiced Tomato Vinaigrette §§ Honey Lemon Dressing §§
Oil-poached Shrimp, served over vanilla bean-tossed shaved honeydew melon with cucumber-orange relish and baby spinach.
Fennel Salad~ grilled fennel, raisins and Kalamata olives in a honey-lemon dressing, served over Belgian endive, radicchio and radishes. §§
Flank Steak Salad~ marinated, grilled and chilled sliced flank steak, served over Romaine lettuce tossed in a spiced tomato dressing. Garnished with Marcona almonds, green olives, sauce Romescu, and orange peel. §§
Next to Your Dinner
Smoky Soybean Succotash~ sautéed corn, smoked red peppers, soybeans, onions and okra. §§
Masa fries with pipian, chilies, cilantro and radishes.
Collard Greens Sandwich on a biscuit.
~ with house-cured bacon
Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Beeler’s Haluka Pork Ham~ Served on a French roll with caraway-cider vinaigrette, sliced pear, Chimay cheese and spinach. Served with mixed greens.
Grilled Mahi Sandwich, served on a brioche bun with anchovy gremolata, fried tomato, Romaine lettuce and mascarpone.
The Main Thing
Grilled Orange-Glazed Hanger Steak with black beans, tomatillo pipian, chilies, cilantro and radishes. Served with masa fries. §§ * 26
Alaskan Halibut, stuffed with shrimp and asparagus mousse and served with sauce Nantua, Kalamata olive tapenade and summer vegetables. §§
Grilled Pork Tenderloin with smoky soybean succotash, onion-mustard sauce, and a dried tomato-collard green biscuit sandwich. * 19
Tea-Soaked Savory French Toast with Taleggio cheese. Served with seasonal mushrooms, English peas and pea tendrils, and shaved lemon.
Horseradish-Crusted Chicken Breast, crusted with horseradish and panko and served with heirloom tomatoes and fresh basil. Served with smoked olive oil and grilled lemon.
Sautéed Maine Lobster and Sea Scallops, served over shrimp and cauliflower hash, with coconut milk reduction, tat soi and vadouvan. §§
Confit of Duck leg and thigh, served with ginger-beet ravioli and a sauté of kale, shiitake mushrooms, ginger, shallots and St. André cheese.
Chestnut Crepes~ Chestnut flour crepes filled with house-made ricotta cheese, walnuts and dried cherries and apricots. Drizzled with spiced agave nectar. §§
Gorgonzola Carrot Cake~ Carrot cake with walnuts and Gorgonzola cream cheese frosting, apricot-infused honey and fresh sage.
Roasted Strawberry Shortcake with whipped cream.
Tres Otras Leches Cake~ White cake soaked in three “milks”: Almond milk, goat’s milk and coconut milk.
Earl Grey Chocolate Mousse Cake~ Honey-bergamot cake layered with Earl Grey chocolate mousse and garnished with candied orange zest.
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.