summer menu 2017
garden carrot velouté, fried bread crumbs, sheep milk yogurt, herbs
“veggie and fruit plate” .
"oeuf poché", poached egg from Kelli Johnson's back yard, heirloom lettuce, brown butter, lemon, chives, sourdough bread made with chefs 21 year old stater
purple asparagus tempura, corn from summer 2016, melted preserved tomatoes from summer 2016, oil from beet greens
muki hotate diver scallop, meyer lemon butter, grape vierge
cranberry, green, yellow and dragon beans, almonds, sweet and sour pear,
red wine emulsion
house made pasta alla chitara, australian black winter truffles
roasted musquée de provence squash, mushrooms, radish greens, preserved cherry relish
potatoes and onions from the garden
28 day dry aged grass fed beef , "fried rice" wheat berries, charred purple cabbage
sourdough donut hole, orange glaze, ololaberry preserves, chocolate sauce, creme chantilly
chefs selection of cheeses, sourdough bread made with chefs 22 year old starter
*Please be aware our menu may vary in price and number of courses based on what ingredients are ripe for the picking that day.
*No dead animal products are used in the menu unless otherwise stated on the menu.
7 wines that accompany the savory courses on the menu (changes daily to fit the flavor profile of the menu which also changes daily)
hand crafted single origin coffee (please order at the beginning of your meal)
full emersion and cloth filtration utilized in brewing coffee $8