Starters |
Yellow Fin Tuna Tartare with Capers, Shallots, Soy Reduction Fresh Herbs and Seared Crostini
|
$14
|
Baby Green Salad with Prosciutto, White Cheddar Crisps, Green Apples and Cider Vinaigrette
|
$13
|
Niman Ranch Beef Carpaccio, Baby Greens, Roasted Garlic Crème Fraiche and Shaved Parmesan Reggiano
|
$16
|
Watercress Salad, Poached Pears, Fresh Goat Cheese, Rosemary Roasted Pecans and Honey Lemon Vinaigrette
|
$13
|
Citrus Marinated Picholine Olive Plate with Maytag Blue Cheese, Roasted Garlic, Goat Cheese, Prosciutto and Crostini
|
$12
|
Gibson Farm Braised Pork Belly with Chinese Black Vinegar Glaze, Roasted Plum Compote
|
$14
|
Entrees |
Gulf Shrimp and Grits with Prosciutto, Haricot Verts, Mirepoix, Fresh Thyme and Lemon Butter Sauce
|
$16
|
Certified Organic, Grass Fed Shepherd’s Lamb Chop and Leg with Italian Summer Vegetable Salad, Pesto and Port Reduction
|
$19
|
Seared Black Pepper Crusted Yellow Fin Tuna with Local, Organic Heirloom Tomato Carpaccio, Goat Cheese, Avocado and Fresh Basil
|
$17
|
Certified Organic, Grass Fed River Canyon Ranch 10oz NY Strip with Oven Roasted Duck Fries, Grilled Asparagus and Caper Shallot Butter
|
$30
|
Crispy Leg of Duck Confit with Wild Mushroom-Cheddar Bread Pudding, Fresh Thyme and Balsamic Duck Jus
|
$17
|
Pan seared Baby Bok Choy and Shiitake Mushrooms with Ginger Sesame Sauce and Fresh Cilantro - with Chicken or Tofu
Add - on's
with Shrimp - $15
|
$13
|
Heirloom Tomato and Roasted Wild Mushroom Stuffed Pork Loin with Vegetable Quinoa and Lavender Oil
|
$17
|
Baby Back Pork Ribs with Espresso-Balsamic Glaze, Shaved Fennel-Apple Slaw and Citrus Yogurt Vinaigrette
|
$15
|
| Note: Menu items and
prices are subject to change at any time. |
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