DINNER MENU

 

APPETIZERS

 

CRISPY SAVOYARD CHEESE BON BON   11

Phyllo Dough , Organic Greens , Organic Raw Honey

 

BUTTER LEAF LETTUCE SALAD   12

Pear , Gorgonzola , Walnut , Fine Herbs

 

ORGANIC PERSIMMON CARPACCIO   12

Candied Almond , Chevre ,  Pickled Shallot

 

MUSSEL TARTINE   12

Garlic Confit , Shiitake Mushrooms , Aiol

 

ROASTED CAULIFLOWER   12

 Romanesco , Cured Olive , Pistachio , Cotija

 

Warm Baguette ,  Honey Butter , Sea Salt   3

 

ENTREES

 

TAILS & TROTTERS PORK COPPA STEAK   25

Sweet Potato , Fennel Confit , Cranberry-Meyer Lemon Jam

 

WILD SEA SCALLOPS   24

Matsutake Mushrooms , Baby Bok Choy , Clams , Urfa Biber , Fine Herbs

 

DUCK CONFIT   24

Brussels Sprouts , Braised Bacon , Potato , Whole Grain Vinaigrette

 

ROASTED LAMB CHEEKS   24

Braised Bacon , Roasted Carrot , Cabbage

 

SUNCHOKE RAVIOLI   23

Broccoli Rabe , Black Garlic , Shaved Parmesan

 

DESSERTS

 

MEYER LEMON CREME CREPE   8

Wild Berry Coulis

 

COCONUT PANNA COTTA   8   

Quince Jam 

 

FLOURLESS CHOCOLATE-HAZELNUT TORTE   8

Caramel , 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.