May menu- June menu begins the first Tuesday in June
Just Getting Started
Fresh Uni, fresh mozzarella and saffron sabayon, served with basil pesto and crispy leeks.
Cotton Candy Shrimp ~ Oyster-glazed Mexican white shrimp with sesame seeds, wrapped in ginger-garlic cotton candy.
House-made Merguez-spiced Venison Sausage with sautéed wild mushrooms, Swiss chard and new potatoes. §§
Parmesan-crusted Sweet Potato with pea shoots, ancho chili, hazelnuts and brown butter.
Braised Rabbit and Bacon in whole grain mustard cream, served over fried green tomatoes with maque choux.
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-Orange Vinaigrette §§ Fresh Herb Vinaigrette§§ Truffle Vinaigrette §§
Fried Oyster Salad with black garlic, mustard croutons, and seasonal greens in a basil-orange vinaigrette. §§
Soup and Salad: chilled buttermilk-cauliflower soup garnished with a salad of sliced, roasted and chilled vegetables. §§
Grapefruit Salad over Boston Bibb lettuce with avocado, coconut, peanuts and pickled red onion. Fresh herb vinaigrette. §§
Next to Your Dinner
Hash of potatoes, red onion, sweet peppers, ginger and avocado. §§
Minted Mashed Peas with a Parmesan tuile and truffle vinaigrette.
Ragoût of wild mushrooms and fava beans, raclette cheese and potato and sunchoke chips. §§
Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Beet- and Anise-cured Salmon~ House-cured salmon with fennel-pepper slaw on sliced brioche. Served with mixed greens.
Gaucho Steak~ grilled skirt steak with chimichurri sauce on a French roll with pickled onions and sliced tomatoes. Served with mixed greens.
The Main Thing
Grilled Beef Tenderloin with a ragout of wild mushrooms and fava beans, raclette cheese and potato and sunchoke chips. §§
Pan-roasted Branzino, served skin-on over celery root puree with fresh orange, cilantro, radish and cucumber. §§
Grilled Duck Breast with minted mashed peas, cantaloupe, Parmesan tuile and truffle vinaigrette. §§
Smoky Farro Pudding with roasted grapes, garlicky walnuts, lemony greens and avocado brulée.
Sous Vide Chicken Thighs, served over house made pappardelle with roasted tomato and olive sauce, and garnished with house made ricotta and fresh marjoram.
House-made Udon Noodles with pork two ways, bird’s eye chili broth, baby bok choy and shiitake mushrooms. 63° farm egg and green onion garnish.
Crawfish Etouffée~ Crawfish tails simmered with vegetables in a rich and spicy sauce. Served over rice.
Banana Sesame Chocolate Tart
Lemon Madeleines with blueberry jam, lemon curd and whipped cream.
Caramel and Coconut Custard with toasted quinoa crust. §§
Parmesan-Honey Panna Cotta with shaved honeydew melon. §§
Floating Island with green tea crème anglaise, flower petals and candied almonds. §§
Ice Cream We Made Here §§
Chocolate Truffle Cookies
§§ items marked with this symbol can be prepared gluten-free