Menu

whole roasted garlic confit, sundried tomato, goat 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, warm honey, toasted almonds, and rusk 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, caramlized onion, mole aioli, toasted ciabatta bun, and hand cut fries

rabbit thighs braised in a rich white wine tomato sauce with sweet peppers, cremini mushrooms, pearl onion, and herbs, pappardelle and fennell pollen

arborio rice with charred sweet white corn, smoked ham hock, tomato, roasted onion, blistered scallion, basil oil and hominy

puff pastry crust, carrot, green bean, onion, charred corn, and peas, red chile cheese sauce, poblano, cured chorizo and salsa macha

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

chocolate, hazelnut, dulce de leche, graham and marshmallow fluff

sabayon, vanilla bean, sweet marsala and amaretti cookie crumble

with vanilla ice cream and cherry sauce