October menu- November menu begins the first Tuesday in November
Just Getting Started
Golden Beet Soufflé with dilled shrimp, bay butter and crispy parsnip.
Stuffed Potato Crisps~ crispy potato pinwheels stuffed with fresh avocado and served over a tomato-red pepper-almond relish.§§
Butternut-Bleu Cheese Custard with zucchini chips and a Sherry reduction.§§
Marcona Almond Risotto with fresh corn and chives, piquillo peppers and smoked tomato sauce. §§
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 §§ Creamy Tahini Dressing §§ Tarragon Vinaigrette §§ Caramelized Leek Vinaigrette §§
Bean Salad~ quick-pickled green and wax beans, cranberry beans and peanuts tossed with quinoa, bell peppers and greens in a creamy tahini dressing. §§
Grilled New Zealand Salmon, vermouth-poached pear, cucumber and lemon zest with mixed greens in a caramelized leek vinaigrette. Crispy rice noodle garnish. §§
Beef Carpaccio with autumn greens in a truffle vinaigrette. Served with fried house-made gnocchi and shaved Manchego cheese.
Next to Your Dinner
Gigante Beans with sautéed kale and fried shallots. §§
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.
Turkey Picnic Sandwich~ Brined and roasted turkey breast, Kalamata cream cheese, fresh strawberries and Romaine lettuce with roasted garlic aioli on a bun. Served with 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. §§
Grilled Sturgeon on tomato French toast with white anchovies, orange and Niçoise olives. Served with sautéed spinach and bergamot oil.
Coriander-rubbed Duck Breast with vanilla-creamed beet greens and a crabapple-potato cake. §§
Vegetarian Surf and Turf ~ spiced smoked beets with wakame custard, pomegranate molasses and crispy kale. §§
Game Hen Ravioli with sage, caramelized onion and golden raisins in roast chicken jus. Toasted walnut garnish.
Vietnamese Glazed Baby Back Ribs, served with jasmine rice, bean sprouts, mint, cilantro and cabbage with chilies and garlic. §§
Seared Sea Scallops, served over celeriac puree with sweet potato gaufrettes, boar bacon and braised cipolline onions. Served with crispy lovage. §§
Orange Flan with pink peppercorns. §§
Roasted Strawberry Shortcake with whipped cream.
Coconut Milk and Corn Pudding with langues de chat. §§
Chocolate Mocha Cake with cardamom whipped cream. §§
Hazelnut-Almond Dacquoise with honey buttercream, praline and shaved chocolate. §§
Ice Cream We Made Here §§
Chocolate Truffle Cookies
§§ items marked with this symbol can be prepared gluten-free