winter menu 2018
violet artichoke 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, spelt sourdough bread made with chefs 22 year old stater
artichoke heart tempura, confit garlic, melted preserved tomatoes, oil from beet greens
muki hotate diver scallop, navel orange confit, grape vierge
beans from the garden, golden dragon apple, almonds, sauce cuisson, gastrique emulsion
winter squash, last of the season corn, shiitake, bok choy, savory mushroom broth
house made pasta alla chitara, spanish black winter truffles
peas, potatoes and onions from the garden
dry aged grass fed beef , wheat berry pilaf, condiment made with greens from the garden
sourdough donut hole made with whole wheat and spelt flour, cinnamon sugar, black berry compote, chocolate sauce, creme chantilly
chefs selection of cheeses, dried fruit 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