Menu

roasted garlic bulb, sundried tomato, feta cheese, focaccia toast

soft cheese, preserved lemon, capers, dill, chives, endive, toasted seeded sourdough

hand cut, white truffle oil, fresh herbs, peppered Parmesan and fry sauces

garden arugula, blackberries, basil, balsamic reduction, wam honey, toasted almonds, and rush cracker crumble

gem lettuce, heirloom tomato, red onion, blue cheese, apple wood smoked bacon, and toasted bread crumbs

pickled red onion, cucumber, jicama, radish, feta, foraged wild mint, lime tajin, and roasted pepitas

all steaks come with seasonal vegetables, sun dried tomato, mashed Yukon gold potatoes, and green peppercorn Dijon brandy cream sauce

local beef, thick bacon with toasted poblano, jack cheese, lettuce, tomato, onion jam, toasted ciabatta bun, and hand cut fries

rabbit thighs in a rich white wine tomato sauce with sweet peppers, crimini mushrooms, pearl onion, and herbed pappardelle pasta

creamy arborio rice with roasted sweet white corn, vine ripened tomato, charred onion, scallion, basil oil and homemade corn nuts

puff pastry, carrot, green bean, onion, corn, and peas, with creamy rosemary parmesan sauce

mustard-rosemary marinated, soft polenta, with garlic braised black kale, bacon, fig chutney and a red wine balsamic gastrique

toasted hazelnut, dulce de leche and chantilly cream

with fresh berries and amaretti cookie crumble

pecan-oat crust and vanilla ice cream