spring menu 2017
velouté made with lettuce leaves from the garden, fried bread crumbs, sheep milk yogurt, herb
“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, corn from summer 2016, melted preserved tomatoes from summer 2016, oil from beet greens
muki hotate diver scallop, meyer lemon butter, grape vierge
x-mas lima beans, green beans, broccoli, almonds, sweet and sour pear, red wine emulsion
house made pasta alla chitara, black winter truffles from perigord france
roasted musquée de provence squash, mushrooms, radish greens, preserved cherry relish
petite pois francaise en ma façon
dry aged grass fed beef , fried japanese brown rice, charred purple cabbage
sourdough donut hole, blood orange glaze, ololaberry preserves, chocolate sauce, creme chantilly
chefs selection of cheeses, sourdough bread made with chefs 21 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