Dinner & Dessert

-- our menus change with the season and are updated nightly --


-- 09.2016 --



marinated olives

garlic toasted ciabatta

short rib & blue cheese arancini

grilled marinated fairy tale eggplant 

brie de meaux, plum jam, walnuts, toasted ciabatta



alabama heirloom tomatoes, sheeps milk feta, watermelon, sweet basil

arugula, endive, peach, fennel, parmesan, citrus vinaigrette

ruby red & golden beets, candied walnuts, meyer lemon yogurt

romaine, pickled radishes, blue cheese, burnt honey vinaigrette



chilled avocado soup, lump crab, crème fraîche, pickled jalapeño

jumbo lump crab cake, napa, green apple, pecans, mustard sauce

yellowtail hamachi, grapefruit, avocado, radish, ponzu

octopus tempura, romesco, marinated lady peas, pickled shallots

smoked salmon, bagel crisps, crème fraîche, salmon caviar

butter braised lobster, truffle potatoes, broccoli mousseline

herb-crusted red snapper, snow peas, shiitake, summer squash

scallops, white corn, butter beans, lady peas, tomato, bacon

mountain trout, roasted fingerlings, chanterelles, lemon-caper



crisped duck confit, lentil & celery salad, vadouvan crème fraîche

seared foie gras, peach, black pepper gastrique, almonds

rack of lamb, lady peas, green beans, oyster mushrooms

breast of duck, smoked mushroom broth, cabbage, turnips, carrots

slow cooked pork, squash & chèvre agnolotti, basil pecan pesto

spinalis steak, snow peas, fingerlings, maitake, salsa verde

short rib of beef, carrots, turnips, snow peas, potato puree

1/2grassroots farm chicken, chevre, lemon, sweet garlic, shoestring potatoes




snacks are priced between $4 - $6, starters between $9 - $23,
entrees between $28 - $42, desserts between $7 - $9 

an additional six-course tasting menu is available nightly
(offered for the entire table only)



pastries: katryn king     
chef / owner: gerry klaskala