summer menu 2019
brentwood corn velouté, fried bread crumbs, cashew greek 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 24 year old stater
sprouting broccoli tempura, confit garlic, sauce romesco
muki hotate diver scallop, navel orange confit, grape vierge
asperge vert "sylvain portay", stone ground grits, apple, almonds, savory broth
purple artichoke, bok choy, shimeji mushrooms, donut peach, lima beans, sauce gastrique
house made pasta alla chitara, australian black winter truffles
peas, potatoes and onions from the garden
mangalista porkbelly smoked for 12 hours with california white oak , wheat berry pilaf, condiment made with greens from the garden
sourdough donut hole made with whole wheat and spelt flour, cinnamon sugar, compote made from our garden fruit, 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 $10