March menu- April menu begins the first Tuesday in April
Just Getting Started
Sautéed Sweetbreads, fava beans and sweet corn potato cream with anise-glazed bacon. §§
White Polenta Cake, seared and served with a relish of smoked tomatoes, summer squash and roasted peppers, and garnished with shaved Brigante cheese. §§
Eggplant Napoleon~ Crisp eggplant chips layered with herbed goat cheese. Served with chunky roasted tomato beurre blanc.
Duck Liver Mousse with whiskey gelée and hazelnuts. Served with griddled toasts.
Lobster, Corn and Scallion Bread Pudding, served with Parmesan cream sauce.
cup 4.5 bowl 7.5
Greenery and Other Salads
Mixed Green Salad with heirloom cherry tomatoes, shaved red onion and your choice of dressing~Balsamic Vinaigrette §§ Mustard Oil Vinaigrette §§ Creamy Dill Dressing §§ Tahini-orange Dressing§§
Heart of Hearts~ hearts of artichoke, hearts of palm and hearts of Romaine. Served chilled with orange peel and mustard oil vinaigrette. §§
Or served hot with thinly sliced beef heart in a sauce Romescu.
Roasted and Chilled Baby Carrots, butter lettuce and mint with tahini-orange dressing, micro anise and pomegranate seeds. §§
Pickled Shrimp Salad, over fresh spinach with Romanesco cauliflower, urfa chili, toasted sesame and sunflower seeds and creamy dill dressing. Roasted pepper garnish. §§
Next to Your Dinner
Fried Artichoke Hearts and Potatoes with olives and chimichurri sauce. §§
Parmesan Creamed Leeks. §§
Roasted Cara Cara, Marcona almonds and haricots verts. §§
Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
House-Smoked Ruby Trout with cucumbers, green apples and goat cheese, pressed on focaccia. Served with mixed greens.
Braised Pork and Roasted Cauliflower with turmeric-ajwain aioli, chickpeas, raisins and spinach. Served on a French roll with mixed greens.
The Main Thing
Braised Short Ribs of Beef with Logan Turnpike Mill white grits, baked Parmesan creamed leeks, seasonal greens and a fried farm egg. §§
Grilled Sushi-grade Ahi Tuna with roasted turnips and kabocha squash, pickled cherries and wakame. Served with a rice crepe. * §§
Boar Ragout over house-made papparedelle with garden kale and oven-cured tomatoes. Garnished with frico and white anchovy.
Savory Mustard Cake with braised celery, smoked cream cheese frosting, radishes, and mustard oil. Garnished with blueberry preserves.
Koji-rubbed Roasted Half Chicken with grilled Sonoran Mushroom Company mushrooms. Served with tea-braised Nappa cabbage and pickled red cabbage and finished with cream. §§
Grilled Pork Tenderloin with sautéed kohlrabi and greens, apple-infused brown butter and gorgonzola potato pancakes. *
Seared Sea Scallops and House-made Pork Terrine, served over pea shoots with slow-cooked pineapple and puffed wild rice. * §§
Steamed Sweet Curry Cake with coconut-peanut butter ice cream. Puffed wild rice garnish.
Exploradora~ Girl Scout Cookie Shortbread Crust with cayenne caramel custard, salted chocolate ganache and smoked paprika. Candied hazelnut garnish.
Banana Crumble with whipped cream.
Dark Chocolate and Crystallized Ginger Tart with coffee-glazed almonds.
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.