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


-- 07.2017 --



marinated olives

goat cheese toasted ciabatta

grilled tender beef, korean bbq sauce, lime, cilantro

crisped halibut cheeks, lemon aioli

country style pork and duck paté, pistachio, pickled ramps, dijon

brie de meaux, meyer lemon preserves, walnuts, toasted ciabatta

chickpea fritters, creamy spiced feta



a saute of locally foraged chanterelles, olive oil, shaved shallots

arugula, endive, mushrooms, fennel, parmesan, citrus vinaigrette

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

romaine, pickled radishes, blue cheese, burnt honey vinaigrette

hardiman farms heirloom tomatoes, sheeps milk feta, basil oil



creamy clam & crab chowder

yellowtail hamachi, grapefruit, orange, radish, ponzu

octopus tempura, fennel, arugula, hummus, romesco

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

butter braised lobster, truffle potatoes, broccoli mousseline

scallops, lima beans, lady peas, white corn, green beans, bacon

halibut fillet, baby carrots, artichokes, romano beans, chanterelles

mountain trout, asparagus, oyster mushrooms, pattypan squash



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

angus filet mignon, baby spinach, creamy potatoes, arugula

slow cooked pork, mushroom agnolotti, charred brocolli, bacon vinnaigrette

lamb ossobuco, grana padano polenta, shiitakes, lemon gremolata

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

breast of duck, shiitakes, lady peas, farro arancini, cherry agrodolce



snacks are priced between $4 - $12, starters between $12 - $24,
entrees between $28 - $42, desserts between $7 - $10 

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



pastries: kathryn king     
chef / owner: gerry klaskala