Dinner & Dessert

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


-- 12.2016 --



marinated olives

goat cheese toasted ciabatta

short rib & blue cheese arancini

brie de meaux, apricot preserves, walnuts, toasted ciabatta



creamless wild mushroom soup

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

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

romaine, pickled radishes, blue cheese, burnt honey vinaigrette

spaghetti squash, chanterelles, pecans, chevre, sherry vinaigrette



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

yellowtail hamachi, grapefruit, orange, radish, ponzu

octopus tempura, romesco, fennel, orange, pickled shallots

smoked salmon, bagel crisps, crème fraîche, salmon caviar

butter braised lobster, truffle potatoes, broccoli mousseline

scallops, oyster mushrooms, brusssels, carrots, lemon preserve

herb-crusted red snapper, cauliflower, shiitake, bacon, fingerlings

mountain trout, broccoli, chanterelles, lemon-caper



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

seared foie gras, apple, black pepper gastrique, almonds

cervena venison, acorn squash, sweet potatoes, dried cherry sauce

breast of duck, shiitake, apple, brussels sprouts, turnips, carrots

slow cooked pork, sweet potato agnolotti, kale, bacon vinaigrette

spinalis steak, fingerlings, maitake mushrooms, onion soubise

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