summer menu 2016
castelfranco velouté, fried bread crumbs, sheep milk yogurt, herb
“veggie and fruit plate” .
"oeuf poché", 63 degree poached egg, lettuce from the garden, brown butter, lemon, chives, sourdough bread made with chefs 20 year old stater
tomato, kohlrabi, peas, fennel fronds and oil
purple pole beans, almonds, apricots, mushrooms
muki hotate diver scallop, meyer lemon, corn
roasted orange hubbard squash, grape sauce vierge
potatoes and onions from the garden
"pot roast", fried barley, celery
sourdough donut, navel orange glaze, strawberry preserves, chocolate sauce, creme chantilly
chefs selection of cheeses, cranberry-walnut sourdough bread made with chefs 20 year old starter
*Please be aware our menu may vary in price and number courses based on what ingredients are ripe for the picking that day.
6wine pairing for the
hand crafted single origin coffee (please order at the beginning of your meal)
full emersion and cloth filtration utilized in brewing coffee $8