spring 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
sprouting broccoli tempura, confit garlic, melted tomatoes, oil from beet greens
muki hotate diver scallop, meyer lemon purée, grape vierge
asparagus, anson mills polenta, caramelized onion, white wine broth
house made pasta alla chitara, italian black summer truffles
artichoke heart , red cabbage duxelles, navel orange and pine nut relish,
red wine emulsion
peas, potatoes and onions from the garden
dry aged prime beef , hearts of romain, charred corn and onion vinaigrette shaved champignon
sourdough donut hole made with whole wheat and spelt flour, cinnamon sugar, navel orange marmalade, 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