June menu- July menu begins the first Tuesday
Just Getting Started
Chickpea Flour Crepes filled with curry leaf-braised lamb, oven-cured tomatoes, fresh and dried chickpeas and carrots. §§
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 §§ Bacon-Chive-Parmesan Yogurt Dressing §§ 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. §§
Grilled Romaine and Asparagus Salad with roasted sweet potatoes and bacon-chive-Parmesan yogurt dressing. Served with sauce verte, heirloom tomatoes and Kalamata croutons. §§
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.
Brined Boneless Pulled Chicken, tossed with fresh plums, baby bok choy, fresh water chestnuts and cashews. Served with a reduction of plum wine and fish sauce with scallion pancake. §§
Shrimp and Littleneck Clams, served with peach-almond lasagne, tomato-clam broth and brocollini. Garnished with crumbled boar bacon.
Chocolate Almond “Gianduja” Bar~ Frozen milk chocolate-almond butter mousse on a dark chocolate-almond butter crust, with Amaretto cream and candied orange.
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.
Ice Cream We Made Here §§
Chocolate Truffle Cookies
This Week’s Requests
Each week through the summer, we honor a handful of our guests’ requests for dishes they’ve enjoyed with us in the past, or dishes they’d like to see us prepare. We’ll be changing this portion of the menu each week throughout the summer.
Week 3, June 23 – June 29
Eggplant Napoleon~Crisp eggplant chips layered with herbed goat cheese. Served with chunky roasted tomato beurre blanc.
Fried Calamari with fresh roasted corn and Anaheim chilies, served with lime aioli. §§
Served over mixed greens with Honey-lemon dressing. §§
Shrimp and Scallops with an omelette gateau: eggs, sesame rice, wild mushrooms, carrots and wakame. Green onion pesto and oyster sauce. §§
Ginger Ice Cream with fresh and crystallized ginger. §§
§§ 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.