winter menu 2016
purple artichoke velouté , fried bread crumbs, sheep milk yogurt, herb
“veggie and fruit plate” .
"oeuf poché", poached egg, lettuce from the garden, brown butter, lemon, chives, sourdough bread made with chefs 21 year old stater
artichoke and yam tempura, melted preserved tomatoes from summer 2016, fennel fronds and oil
lobster from nova scotia, 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, braised leaves from the garden, preserved cherry relish
petite pois francaise
dry aged grass fed beef tenderloin , fried japanese brown rice, charred hearts of romaine
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