DINNER MENU

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APPETIZERS

CRISPY SAVOYARD CHEESE BON BON   11

Phyllo Dough , Organic Greens , Organic Raw Honey

 

MUSSEL TARTINE   12

Shitake Mushroom , Black Garlic , Aioli  

 

ROASTED  BRUSSEL SPROUT   12

Pickled Delicata , Cashew Cream , Cocoa Nib

 

RABBIT & FOIE GRAS TERRINE   16

Kumquat Mostarda , Petite Salade , Toast 

 

RADICCHIO SALAD   12

Opal Apple , Pomegranates , Spice Lebneh , Pistachio Dukkah

 

Warm Baguette ,  Honey Butter , Sea Salt   3

 

ENTREES

 MUSCOVY DUCK CONFIT   24

Corona Bean , Broccoli Rabe , Arugula 

 

WILD SEA SCALLOPS   23

Sweet Potato , Roasted Red Onion , Walnut Caper Vinaigrette

 

PAINTED HILLS FARM SHORT RIB BOURGUIGNON   25

 Hon Shimeji Mushroom , Roasted Carrot , Cipollini Onion 

 

 ANDERSON  VALLEY FARMS SMOKED  LAMB CHEEKS   24

Bacon & Mustard Braised Cabbage , Rye Bread Crumb , Baby Potato

 

BUTTERNUT SQUASH RAVIOLI   23

Saba , Hazelnut , Parmesan  

 

DESSERT

MEYER LEMON CREME CREPE   8

Wild Berry Coulis

 

BUTTERSCOTCH BUDINO   8   

Red Wine Cherries , Chantilly , Salted Caramel 

 

NUTELLA TORTE   8

Red Wine Cherries , Candied Hazelnut , Chantilly

Cuisine by Seth Bateman 

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Items on the menu may change without notice due to availability and at the discretion of the chef. We proudly feature seasonal and year-round local artisans.