January menu- February menu begins the first Tuesday in February
Just Getting Started
Lobster, Corn and Scallion Bread Pudding, served with Parmesan cream sauce.
Grilled Marinated Quail Medallions with beluga lentils, roasted and fried kabocha squash, red cabbage and Willcox apples. Apple cider reduction. §§
Goat Cheese and Cranberry Fritters with arugula citrus salad.
Artisan Cheeses with fresh and dried fruits, Spanish chorizo, nuts and Ines Rosales olive oil torta. §§
Chestnut Crêpes filled with sautéed spigarello and house-made ricotta cheese. §§
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 §§ Maple Vinaigrette §§ Pink Peppercorn Dressing§§ Citrus-Garlic Dressing §§
Crispy Duck Salad~ Mixed greens tossed with fresh grapes and goat cheese in a maple vinaigrette with crispy shredded duck. §§
Grilled Albacore Tuna, roasted eggplant and cauliflower, served over arugula and fresh oregano in a citrus-garlic dressing. Pine nut garnish.§§
Beets, Beets, Beets and Beets. Candy stripe, gold, red, and greens; sliced, roasted, pureed, and fresh. Served with arugula in pink peppercorn dressing with yogurt cheese. §§
Next to Your Dinner
Chestnut Polenta with arugula pesto. §§
Adzuki bean Scalloped Potatoes.
Roasted Eggplant and Cauliflower with garlic, citrus and pine nuts. §§
Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Chicken Tikka Masala~ Grilled marinated chicken with spiced tomato curry sauce. Served on naan with cucumber raita and mixed greens.
Prosciutto, Asparagus and Fontina Cheese, pressed on focaccia with aioli and served with mixed greens.
The Main Thing
Grilled Onglet with adzuki bean scalloped potatoes, carrot curls and baby bok choy. Served with chili-garlic sauce. §§
Pan-seared Red Snapper, served skin-on, with corn fritters, oven-cured tomatoes and huitlacoche vin blanc. Microgreen garnish. §§
Grilled Loin of Venison with licorice prunes, baby turnips, fingerling potatoes and haricots verts. Red wine-anisette veal reduction. §§
Pumpernickel-Crusted Butternut Steak with braised mustard and collard greens, crispy shallots and red pepper purée.
Alfalfa-brined and Roasted Half Chicken, served with yeasted kabocha squash puree, lemony spinach and ancho chili butter. §§
Pomegranate Glazed Pork Osso Buco, served with chestnut polenta, arugula pesto and sautéed vegetables. §§
Shrimp and Scallops with an omelette galette: eggs, sesame rice, wild mushrooms, carrots and wakame. Green onion pesto and oyster sauce.§§
Pear-Cardamom Upside-Down Cake with dulce de leche.
Beer S’mores~ Toasted milk stout marshmallow with shortbread and hopped chocolate ganache.
Buttermilk Tiramisú with caramelized golden apples.
Hot and Cold Chocolate~ Dark chocolate pistachio semifreddo, served with a shot of spiced hot chocolate. §§
Pâte á Choux with double cream brie, spiced honey and marcona almonds.
Ice Cream We Made Here §§
Chocolate Truffle Cookies
§§ items marked with this symbol can be prepared gluten-free