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Spring Menu

V E G E 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 

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