spring menu 2016
castelfranco velouté, fried bread crumbs, sheep milk yogurt, herb
“veggie and fruit plate” .
"oeufs poché", 63 degree poached egg, lettuce from the garden, brown butter, lemon, chives, sourdough bread made with chefs 20 year old stater
carrots, leeks, tomato butter
fava beans, pommes purée, scallion, mushroom, truffle jus
muki hotate diver scallop, meyer lemon, corn from summer 2015
roasted orange hubbard squash, preserved cherry relish, wheat berries, jus d'onion
japanese wagyu, brown rice, grapes en aigre doux, rouge de hiver
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.
wine pairing for the 6 savory courses
hand crafted single origin coffee (please order at the beginning of your meal)
full emersion and cloth filtration utilized in brewing coffee $8