First Courses

 

Assorted Artisanal Salami and House made Pickle Board | 16

 Corn Soup with Black Truffle Oil  | 9

 Tomatoes, Compressed Watermelon, Feta, Virgin Olive Oil | 11

Charcoal Grilled Prawns, Roasted Vegetables, Romesco, Micro Herb Salad | 13

Little Gem Lettuce, Cherry Tomatoes, Basil, Pinenuts, Blue Cheese Vinaigrette | 12

Braised Pachamama Pork Belly, Grilled Peaches, Mustard Cream  |  12

Mixed Green Salad, Shaved Radish, Banyuls Vinaigrette  |  7

Main Courses

 

Mushroom Risotto, Arugula Pesto, Zucchini, Reggiano  | 22

Charcoal Grilled Pork Loin, French Lentils, Kale, Sweet Onion Relish  |  30

Charcoal Grilled Ruby Trout, Baby Squash, Roasted Cherry Tomatoes, Rouille  |  30

Charcoal Grilled Beef Strip Loin, Tomatillo Salsa, Creamy Corn, Cilantro Butter   |  34

Add Fries | 3

 Pan Seared Halibut, Black Quinoa, Cucumber, Dill-Yogurt, Harissa | 30

Truffle Roasted Game Hen, Butter Braised Tokyo Turnips, Pole Beans, Truffle Butter, Hen Jus | 30

 

Cheese

 

Rogue Creamery Crater Lake Blue, Mostarda, Walnuts, Honey | 10

Robiola,Truffle Honey, Candied Fennel, Macona Almonds | 10

12 Month  Aged Gouda, Spiced Carrot, Candied Pecans | 12

 

Desserts

 

Warm Bittersweet Chocolate Truffle Cake, Coffee Ice Cream | 10

Warm Beignets, Crème Anglaise, Heirloom Berry Jam | 10

Almond-Honey Cake, Blackberry Coulis, Peaches and Cream | 10

Seasonal Sorbet  with Vanilla Sable | 10

Pennington Farms, Fresh Blueberry Tart, Pastry Cream, Candied Lemon  | 10

 

Last Updated August 4, 2018