
Spring Menu
V E G T A B L E S
Baby Greens, Artichoke, Citrus,
with Olive Oil Fried Breadcrumbs
& Lemon Vinaigrette
California Chopped Salad
with Watermelon Radish, Cherries,
Marcona Almonds & Avocado with Herb Vinaigrette
Spring Lettuce Mix Salad
with Olive Oil Fried Breadcrumbs, Prosciutto and Shaved Piave Vecchio
Garlicky Farmers Market Greens
with Calabrian Chili Oil
Sautéed Broccolini
with Charred Lemon
Yukon & Potato Gratin
with Gruyere, Parmesan & Thyme
M A I N S
Pistachio Herb Crusted Lamb
with Garlic + Mint Yogurt Sauce
Halibut, Braised Fennel & Golden Tomatoes served
with Crispy Cauliflower, Wilted Arugula & Sultanas
Seared Skirt Steak
with Smoky Red Pepper Romesco
Pan Seared Salmon
with Whole Grain Mustard Cream Sauce with Pancetta, Lentils,
Carrots & Garlicky Spinach
Roasted Lemon Herb Chicken
with Roasted Heirloom Rainbow Carrots,
Lacinto Kale and Garlicky Yogurt Sauce
Crispy Hot Honey Chicken
with Pickled Watermelon Radish & Micro-greens
G R A I N S
Red Cornmeal Fritters
with Spicy Aioli
Asparagus Risotto
with Shaved Aged Parmesan
Aged Sharp Cheddar Grits
with Garden Fresh Herbs & Roasted Garlic
Crispy Quinoa & Wild Rice
with Wilted Greens & Dried Cherries
S W E E T S
Strawberry, Rhubarb Crumble
with Almond Brittle Ice Cream
Mixed Berry Cobbler
with Bourbon Vanilla Custard Sauce
Flourless Chocolate Cake
with Raspberry Compote
Classic Carrot Cake
with Cream Cheese Frosting