April menu- May menu begins the first Tuesday in May
Just Getting Started
Granola Shrimp~ Mexican white shrimp crusted in oats, almonds and coconut. Served with minted yogurt cheese and dried fruit compote. §§
Seared Saffron Spätzle with fava beans, beets, and sugar-poached blood oranges.
Eggplant Napoleon~ Crisp eggplant chips layered with herbed goat cheese. Served with chunky roasted tomato beurre blanc.
Raspberry-Caramel Spare Ribs with braised collard and mustard greens. §§
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 §§ Cassis Vinaigrette §§ Cumin Vinaigrette §§ Lemon-Caper Dressing §§
Grilled Quail, Chopped Cabbage and Green Apple Salad, tossed in cassis vinaigrette with roasted hazelnuts, crispy shallots and crumbled goat cheese. §§
Roasted Vegetable Salad~ Roasted baby rainbow carrots, torpedo onions, and sweet and hot peppers, served over kale tossed in cumin vinaigrette. Vadouvan garnish. §§
Burrata Cheese with lemon, capers and olive oil. Served over Bibb lettuce with house-made sunflower-seed crackers and crumbled dried prosciutto.
Next to Your Dinner
Roasted Sweet Potatoes with fresh corn, sautéed kale and poblano chili cream sauce. §§
Warm Salad of orange, shishito peppers, shiso and sesame seeds. §§
English Pea Gratin with fresh tarragon, cream , leeks, lemon peel and breadcrumbs. §§
Goat Cheese Lumpia with sweet chili sauce.
Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Reuben Sandwich~ Classic sandwich of house-corned beef, sauerkraut, Swiss cheese and Russian dressing, served on rye. Served with mixed greens.
Seared Mahi Sandwich on a curry-buttered bun, with sweet and spicy carrot glaze and coconut-cabbage slaw. Served with a side salad.
The Main Thing
Braised Short Ribs of Beef over house-made gnocchi with marrow and wild mushrooms.
Sautéed Atlantic Cod with littleneck clams and Spanish chorizo in a smoked paprika broth with green olive rice, roasted peppers and fresh English peas. §§
Lamb Stew~ slow-cooked lamb with tomatoes, fresh spinach and arugula, garnished with butternut squash jam. §§
Roasted Beet Cake ~ savory cake of roasted beets, caramelized onions and garlic, served over sautéed spinach with braised fennel, red wine syrup and goat cheese lumpia.
Pan-Roasted Chicken Breast with dukkah marshmallow, sautéed haricots verts and tahini chicken reduction. §§
Grilled Pork Tenderloin with a warm salad of orange, shishito peppers, shiso and sesame seeds. Served with sunchoke latkes. §§
Sushi-grade Scottish Salmon, grilled and served with a relish of pickled grapes, lemon zest and cashews, over sesame rice and crispy Swiss chard.§§
Lemon-Date Verrine~ Lemon-tequila curd and date cream, layered in a glass with toasted almonds. §§
Exploradora~ Girl Scout Cookie Shortbread Crust with cayenne caramel custard, salted chocolate ganache and smoked paprika. Candied hazelnut garnish.
Strawberry Cantaloupe Soup with toasted marshmallow ice cream. §§
Olive Oil Cardamom Cake with saffron custard and cashew brittle.
Flourless Chocolate Camembert Cake, served with Port wine reduction. §§
Ice Cream We Made Here §§
Chocolate Truffle Cookies
§§ items marked with this symbol can be prepared gluten-free