December Menu- January menu begins the first Tuesday in January
Just Getting Started
Golden Beet Soufflé with dilled shrimp, bay butter and crispy parsnip.
Grilled Marinated Quail Medallions with beluga lentils, roasted and fried kabocha squash, red cabbage and Willcox apples. Apple cider reduction. §§
Goat Cheese and Cranberry Fritters with arugula citrus salad.
Artisan Cheeses with fresh and dried fruits, Spanish chorizo, nuts and Ines Rosales olive oil torta. §§
Caramelized Brussels Sprouts, braised beef tongue, leeks and crispy Prosciutto in a mustard cream sauce. §§
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 §§ Maple Vinaigrette §§ Pink Peppercorn Dressing§§ Caramelized Leek Vinaigrette §§
Crispy Duck Salad~ Mixed greens tossed with fresh grapes and goat cheese in a maple vinaigrette with crispy shredded duck. §§
Grilled New Zealand Salmon, vermouth-poached pear, cucumber and lemon zest with mixed greens in a caramelized leek vinaigrette. Crispy rice noodle garnish. §§
Beets, Beets, Beets and Beets. Candy stripe, gold, red, and greens; sliced, roasted, pureed, and fresh. Served with arugula in pink peppercorn dressing with yogurt cheese. §§
Next to Your Dinner
Chestnut Polenta with arugula pesto. §§
Crabapple-Potato Cake with vanilla-creamed beet greens. §§
Tempura Fried Rapini with Native Seeds/SEARCH tepary bean cassoulet. §§
Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Chicken Tikka Masala~ Grilled marinated chicken with spiced tomato curry sauce. Served on naan with cucumber raita and mixed greens.
White Pepper-Braised Pork with orange-pickled fennel, house-made ricotta, and fresh arugula. Served on French bread with mixed greens.
The Main Thing
Mocha-crusted Tenderloin of Beef with Native Seeds/SEARCH tepary bean cassoulet and tempura fried rapini. §§
Pan-seared Red Snapper, served skin-on, with corn fritters, oven-cured tomatoes and huitlacoche vin blanc. Microgreen garnish. §§
Coriander-rubbed Duck Breast with vanilla-creamed beet greens and a crabapple-potato cake. §§
Pumpernickel-Crusted Butternut Steak with braised mustard and collard greens, crispy shallots and red pepper purée.
Alfalfa-brined and Roasted Half Chicken, served with yeasted kabocha squash puree, lemony spinach and ancho chili butter. §§
Pomegranate Glazed Pork Osso Buco, served with chestnut polenta, arugula pesto and sautéed vegetables. §§
Shrimp and Scallops with an omelette galette: eggs, sesame rice, wild mushrooms, carrots and wakame. Green onion pesto and oyster sauce.§§
Pear-Cardamom Upside-Down Cake with dulce de leche.
Beer S’mores~ Toasted milk stout marshmallow with shortbread and hopped chocolate ganache.
Coconut Milk and Corn Pudding with langues de chat. §§
Hot and Cold Chocolate~ Dark chocolate pistachio semifreddo, served with a shot of spiced hot chocolate. §§
Pâte á Choux with double cream brie, spiced honey and marcona almonds.
Ice Cream We Made Here §§
Chocolate Truffle Cookies
§§ items marked with this symbol can be prepared gluten-free