Spring Menu

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V E G T A B L E S

 

 

Baby Greens, Artichoke, Citrus,

with Olive Oil Fried Breadcrumbs

& Lemon Vinaigrette

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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 

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 Sautéed Broccolini 

with Charred Lemon 

 

 

Yukon & Potato Gratin

with Gruyere, Parmesan & Thyme

 

 

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M A I N S

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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

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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

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G R A I N S

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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

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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