winter menu 2018
japanese mountain yam 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
purple artichoke tempura, confit garlic, melted tomatoes, oil from beet greens
muki hotate diver scallop, sauce american, grape vierge
henderson lima beans, blue lake beans, almonds, sweet and sour pear,
red wine emulsion
house made pasta alla chitara, italian black winter truffles
roasted musquée de provence squash, mushrooms duxelles, radish greens, preserved cherry relish
potatoes and onions from the garden
48 hour braised crispy pork belly , "fried rice" pearl barley, charred purple cabbage
sourdough donut hole, orange glaze, ololaberry preserves, chocolate sauce, creme chantilly
chefs selection of cheeses, 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