DINNER


FIRST COURSE

Salad of Frisee and Treviso with Hazelnut-Buttermilk Dressing
huckleberry compote, candied hazelnuts, pickled brown mustard seeds
15

Argan Poached Persimmons, Cucumber-Dill Tzatziki with Micro Mint
caraway-barberry cracker, za'atar, sumac
15

Kale Caesar Roll with Avocado and Pickled Onions
curly kale, caesar dressing, pumpkin seed parmesan cheese, and jalapeño peppers
19

Olive Oil Panna Cotta with Marinated Cherry Tomatoes and Beet Puree
basil chip, chive oil, slivered almonds, micro basil
19

House-made Date Bread with Truffle Cream and Fava Beans
pea tendrils, fresh figs, chervil
17

Plate of Assorted Cultured Dr. Cow Tree Nut Cheeses and Rosemary Crisps
seasonal fruit and greens
19

House Cured Olives with Fennel and Orange (NF)
8


SECOND COURSE

Zucchini and Heirloom Tomato Lasagna
basil pistachio pesto, sun-dried tomato marinara, macadamia pumpkin seed ricotta
25

Cauliflower and Sweet Corn Polenta with Peaches and Radicchio
cherry tomatoes, mache, candied pistachios, cashew cheese, avocado pistachio vinaigrette
26

Curried Vegetables with Sprouted Quinoa Poppadom (NF)
coconut cumin, cilantro mint, and tomato tamarind sauces
23

Hen of the Woods Tacos al Pastor
smoked guacamole, hearts of palm, fresh corn, guajillo crema fresca, pickled onions
23

Spinach and Picholine Olive Mezzaluna with King Oyster Mushrooms
tomato-saffron confit, watercress, sea beans and finger lime
25

Sweet Corn and Cashew Tamales with Chili Spiced Portabella
salsa verde, avocado, cashew coconut sour cream, raw cacao mole
27

FIVE COURSE CHEF'S TASTING MENU
selected by the kitchen, entire table only please
69pp

TASTING MENU WINE PAIRING
four premium, organic, and biodynamic wines selected by our beverage director
41pp


THIRD COURSE

Pumpkin Cheesecake Parfait
ginger snap, pepita brittle, lemon mascarpone cream
16

Orange Blossom Sponge Cake with Strawberry-Elderflower Semifreddo
candied pistachios, strawberries, cabernet reduction
16

German Chocolate Cake
port cherries, port ice cream, praline brittle
15

Chocolate and Jungle Peanut Butter Cheesecake
peanut butter cup, salted peanut butter ice cream
16

Fig Panna Cotta
salted cornbread, concord grape sauce
15

Mint Sundae with Chocolate Mint Cookies
mint, chocolate and mint chip ice creams, chocolate sauce, vanilla cream
16

Classic Sundae with Banana and Salted Almonds
vanilla and chocolate ice creams, chocolate and cherry sauces, vanilla cream
16

Seasonal Sorbet Plate (NF)
14


organic teas (NF)
6

Rooibos Blend

White Needle

Jasmine Green

Chamomile Lavender

Peppermint

Oolong

Masala Chai

English Breakfast

Yerba Mate (raw)

 

All menu items are free of dairy and eggs, and are prepared with gluten free ingredients, with noted exceptions.


Please inform your server of any allergies.

 

NF = Nut Free Option Available (please ask server)

 

We use the Tensui filtration system on all water and ice in the restaurant.

 

Gratuity of 20% is added to parties of six or more. 

 

Ask to see our private dining room or outdoor patio garden for special events or holiday parties.