May menu- June menu begins the first Tuesday in June
Just Getting Started
Housemade Ricotta with fresh sorrel and arugula, extra virgin olive oil, and pickled and fried anchovies. Risotto “croutons.”
Savory Pound Cake with Bay Butter Poached Shrimp, pink peppercorns and micro cucumber greens.
Buttermilk Panna Cotta, housemade seeded crackers, watermelon, Parmesan and mint.
Quail and Snail~ Grilled marinated quail breast and sautéed escargots on a polenta cake with a relish of black garlic, pancetta, parsley and Niçoise olives. §§
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 §§ Basil PestoVinaigrette §§ Creamy Oregano §§ Agrodolce §§
Shaved Vegetables all’Agrodolce~ carrots, fennel, radishes, beets and cabbage tossed in a sweet and sour dressing with fresh herbs. Walnut, boiled egg and gorgonzola garnish. §§
True Cod Salad~ Romaine lettuce tossed in creamy oregano dressing with sautéed fresh true cod, chickpeas and roasted piquillo peppers. §§
Salad of Seared Gnocchi and English Peas tossed in basil pesto with fresh lemon and crimini mushrooms. Served over mixed greens tossed in a basil pesto vinaigrette.
Next to Your Dinner
Nutted Wild Rice Pancakes with stir-fried vegetables and tamarind drizzle.
Porcini Powder Fried Artichoke Hearts and Lovage with malt vinegar aioli.
Eat Your Greens~ Asparagus, English peas and baby bok choy in green sauce. Garnished with sesame seeds. §§
Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Fried Calamari on a buttermilk roll with tomato jam, romaine lettuce and smoked blackberry aioli.
Reuben Sandwich~ Classic sandwich of house-corned beef, sauerkraut, Swiss cheese and Russian dressing, served on rye. Served with mixed greens.
The Main Thing
Grilled and Fried Paillards of Chicken with smashed new potatoes, braised shallots, candied lemon and Castelvetrano olives. Served with sautéed spinach and brown chicken jus. §§
Grilled Duck Breast with pickled golden raisins, green sauce, jasmine rice and baby bok choy. Served with crispy five-spice wontons and cracklings. §§
Braised Short Ribs of Beef with potato cream, fried artichoke hearts and lovage. Tarragon-Syrah glaze.§§
Battered Cauliflower with onion-stuffed Swiss chard, sauce Romescu and toasted almonds. §§
Tamarind-Glazed Butterfish, nutted wild rice pancakes, annato shrimp and stir-fried vegetables.
Savory Tart of Braised Pork, rhubarb and chicken liver mousse, served with sautéed Swiss chard and lemon demiglace.
House-made Fettucine with swordfish meatballs, Niçoise olives, spinach, orange zest and chervil.
Exploradora~Girl Scout Cookie Shortbread Crust with cayenne caramel custard, salted chocolate ganache and smoked paprika. Candied hazelnut garnish.
Verrine of rice pudding, golden raisins, pistachio custard, fresh raspberries and cookie crisp. §§
Lemon Shortcake~Housemade shortcake with candied lemon and lemon-saffron whipped mascarpone. Pine nut garnish.
Flourless Chocolate Cake with ganache and sesame brittle. Served with orange syrup. §§
Ice Cream We Made Here §§
Chocolate Truffle Cookies