Menu

Menu

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Brunch MenuLunch MenuDinner Menu

Brunch Menu

Brunch is served Saturday and Sunday from 9:30am – 2:30pm.
The menu below is an example of a current brunch menu. As a seasonal restaurant with a focus on fresh local ingredients, menu items change regularly.

Entrees

  • Bangers and Mash

    Poached Egg, Olive & Leek Top Relish

  • Duck Confit Hash

    Summer Vegetables, Potatoes, Poached Egg, Toast

  • Potato Pancakes

    Fried Egg, Peach Mustardo, Creme Fraiche, Whipped Butter with a Side of Greens

  • Baguette French Toast

    Fried Egg, Strawberry-Rhubarb Preserve, Maple Syrup, Whipped Butter

  • Cheddar Biscuit

    Sausage Gravy, Fried Egg, Chives with Greens and Potato

  • Polenta Cake

    Prawns a la Plancha, Parsley Pesto, Poached Egg, Greens and Potato

  • "Golden" Bacon Benedict

    Spinach, Hollandaise, Poached Eggs, Greens and Potato

  • Smoked Salmon Benedict

    Fennel Creme Fraiche, Hollandaise, Poached Eggs, Greens and Potato

  • Chorizo-Sweet Potato Scramble

    Greens, Bacon, Toast

  • Mushroom-Squash Scramble

    Greens, Potato, Toast

  • Omelette of the Day

    Potatoes,Greens,Bacon,Toast

  • Porchetta Sandwich

    Shaved Fennel-Arugula Salad, Fried Egg, Greens and Potato

Side Items

  • Assorted Bread and Pastry Basket

  • Side of Bacon

  • Substitute Duck Egg

  • Side of Fruit

  • Seasonal Side Salad

Lunch Menu

Lunch is served Tuesday through Friday from 11am – 2:30pm.
The menu below is an example of a current lunch menu. As a seasonal restaurant with a focus on fresh local ingredients, menu items change regularly.

Salads and Soup

  • Asparagus a la Plancha

    Fiddlehead Ferns, Bacon, Sorrel Vinaigrette, Soft Poached Quail Egg, Almond

  • Smoked Trout Salad

    Litle Gems, Golden Beets, Fingerling Potato, Pecora Cheese, Mustard Seed Vinaigrette

  • Soup of The Day

Sandwiches

  • Porchetta

    Fennel-Cucumber Slaw, Spinach, Crispy Pork, Spicy Aioli, Brioche Bun

  • Braised Lamb

    Pea-Mint-Curry Pesto, Garden Greens, Heirloom Carrot, Brioche Bun

  • Tuna Melt

    Pickled Celery-Cabbage Slaw, Gruyere, Marble Rye

  • Mushroom Philly

    Crimini Mushroom, Bell Pepper, eggplant, Cheddar, Hoagie Bun

Entrees

  • Alamosa Striped Bass

    Chickpeas, Green Garlic, Walnuts, Fried Herb Vinaigrette

  • Blackened Prawns

    House-Made Chorizo, Heirloom Beans, Fava Bean, Nasurtium, Bok Choy

  • Flat-Iron Steak**

    Cipollini Onion Rings, Midnight Blue Cheese, Sautéed Greens, Worchestershire ‘A1’

  • Red Wine Glazed Duck Leg

    Charred Radicchio, Beluga Lentils, Blackberry, Nicoise Olives

  • Asparagus-Mushroom Risotto

    Asparagus Spears, Roasted Mushroom, Chestnuts, Poached Egg, Pecora Cheese

  • Housemade Sausage

    Olive Oil Mashed Potatoes, Braised Greens, Leek Top Relish

  • Daily Fresh Pasta

**Items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meals, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Dinner Menu

Dinner is served Tuesday through Sunday from 5:00pm – 9:30pm.
The menu below is an example of a current dinner menu. As a seasonal restaurant with a focus on fresh local ingredients, menu items change regularly.

Small Plates

  • Braised Baby Artichoke Soup

    Sunflower Seed-Lemon Balm Pesto, Artichoke Hearts, Lemon Balm Curd

  • Octopus a la Plancha

    Spicy Baby Boc Choy, Fava Beans, Radishes, Nasturtium Leaf, Cilantro-Almond Vinaigrette

  • Little Gem Salad

    Apple, Blackberries, Croutons, Midnight Blue Cheese, Hazelnuts, Lemon-Shallot Vinaigrette

  • Baked Pancetta

    Huckleberries, Cipollini Onion, Green Garlic, Sea Beans, Pancetta Demi Glace

  • Foie Gras & Pig Trotter Terrine

    Asparagus, Spring Onion-Mint Compote, Spring Vegetable A La Grecque, Sorrel, Ciabatta Bread

  • White Asparagus & Smoked Trout

    Seville Oranges, Trout Roe, Hollandaise, Pickled Mustard Seed, Smoked Egg Yolk

  • Crispy Soft Shell Crab

    English Pea, Avocado Puree, Pickled Seaweed, Brown Butter, Charred Everlasting Pes Tendrils

  • Roasted Beets & Plums

    Duck Pastrami, Seared Radicchio, Phyllo Wrapped Goat Cheese, Lavender

Entrees

  • Roasted Black Cod

    Braised Artichokes, Leek Hearts, Sunchokes, Castelvetrano Olives, Pickled Strawberry, Meyer Lemon-Shallot Vinaigrette

  • Caramel Lacquered Duck**

    Crisp Duck Confit, Red Quinoa, Pomegranate, Blood Orange, Chard Wrapped Duck Confit, Saba

  • Chicken Poularde

    Carrot Top Pesto Polenta, Gooseberries, Braised Heirloom Carrots, Golden Raisins

  • Pork [Butchers Choice]**

    Chickpea Hummus, Tokyo Turnips, Roasted Peaches, Ratsail Radish, Walnuts, Black Garlic Mustard, Demi Glace

  • Seared Sea Scallops**

    Prawns, Curried Mussels, Grapefruit, Charred Ramps, Pickled Mushrooms, English Pea Emulsion

  • Braised Lamb Shank**

    Heirloom Beans, Morel Mushrooms, Ricotta Stuffed Squash Blossom, Almonds, Saffron-Apricott Puree

  • Porcini Mushroom Confit

    Douglas Fir Tip Charred Mushrooms, Russet Potato, Bok Choy Flower, Carmelized Onion-Spinach Puree

  • Flat-Iron Steak**

    Bone Marrow Crusted Fingerling Potato, Nettle, Farro, Oyster Mushrooms, Carmelized Potato Puree, Smoked Bordelaise

**Items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meals, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

**Items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meals, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.