December Menu- January menu begins the first Tuesday in January
Just Getting Started
Seafood shots~ lemon-asparagus, potato-garlic and ginger-carrot soups with shrimp, scallop and yellowtail crudo. §§
Marcona Almond Risotto with fresh corn and chives, piquillo peppers and smoked tomato sauce. §§
Braised Lamb Belly with sunchoke puree, huitlacoche and asparagus. §§
Persimmon Pudding with foie gras, mustard greens and fennel seed brittle.
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 §§ Goat Cheese Dressing §§ Creamy Sherry Vinaigrette §§ Creamy Caraway Dressing §§
Crispy Duck Salad~ Mixed greens tossed with fresh grapes and goat cheese in a maple vinaigrette with crispy shredded duck. §§
Fresh and Fried lacinato kale and Brussels sprouts with slivered almonds, dates and pomegranates. Tossed in a goat cheese dressing. §§
Warm Autumn Vegetable Salad~ Roasted cauliflower, Kabocha squash, beets and turnips and toasted pumpkin seeds, served over mixed greens with a creamy caraway dressing. §§
Next to Your Dinner
Carrot curls with curry butter, fresh mint and cilantro. §§
Macaroni and Cheese.
Asparagus Custard with roasted citrus and fennel, black garlic and micro anise. §§
Crooked Sky wheatberries with preserved lemon, cucumber and fried cardoons.
Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Juniper-braised Pork served open-faced on foccaccia with raclette cheese and grapefruit-glazed avocado. Served with mixed greens.
Trout and Two Egg Salad~ ReZoNation Farm egg salad with tobiko, house-smoked Ruby trout and wakame on a hoagie roll. Served with a side salad.
The Main Thing
Roulade of Leek-wrapped Chicken Thigh with lavender-honey carrot puree, parsnip biscuit and sautéed broccolini. Brown chicken jus. §§
Seared Red Pepper-Rubbed Angus Beef Flatiron Steak with roasted pearl onions, fried chickpeas and roasted tomato cream. Served with hummous-olive mashed potatoes. §§
Pan-roasted Sablefish with carrot curls, curry butter and fresh mint and cilantro. Served with tomatillo rice and mustard greens. §§
Tenderloin of Wild Boar, grilled and served with asparagus, turnip fries, fresh and dehydrated kalamata olives, and orange-molasses reduction. §§
Pear and Cauliflower Ravioli with truffled spinach, cream and toasted pumpernickel crumbs.
Grilled Lamb Loin with Crooked Sky wheatberries, cucumbers, preserved lemon and fried cardoons. Served with a roasted garlic and whiskey demiglace and sautéed lacinato kale.
Seared Sea Scallops, roasted citrus and fennel with black garlic and micro anise. Served with an asparagus custard and tarragon chimichurri. §§
Artisan Cheeses with fresh and dried fruits, nuts and Ines Rosales olive oil torta. §§
Tuscan Hot Chocolate with Tucson marshmallow. §§
Bread Pudding with cave-aged Gouda and caramelized sugar.
Banana Crumble with whipped cream.
Chocolate Mocha Tart~ Dark chocolate brownie tart with mocha mousse and coffee crisp.
Ice Cream We Made Here §§
Chocolate Truffle Cookies
§§ items marked with this symbol can be prepared gluten-free