Feast

Cartoonishly large brown butter triple chocolate chip pecan cookie

Grilled sarsaparilla- and sandalwood-rubbed hanger steak

with bacon maque choux, miso demiglace and broccoli.

Squid ink linguine

with truffle-mustard aioli, microgreens and golden bell peppers.

Pan-roasted barramundi

with fresh and tequila-roasted watermelon, cucumbers, and sticky rice. Cashew–garlic- coconut-chili crisp.

Braised short rib

on a brioche bun with candied horseradish, mushroom reduction, fresh spinach and Fontina cheese. Served with mixed greens.

Feast grilled cheese

seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.

Parmesan-honey panna cotta

with shaved melon, fresh basil and orange flower water. Almond streusel topping.

Mussels Sadie

fresh black mussels steamed in white wine with garlic, lemon and star anise. Served with country levain.

Red curry vegetables

with rice.

House-cured salmon

beet-and-lemon cured salmon served open-faced on griddled brioche with dulse cream cheese, cucumber and togarashi. Served with mixed greens.

Brined pork tenderloin

seared and served with a salad of sweet peppers, red onion and sugar snap peas in an agrodolce dressing. Served with ube pancakes.

Roulade of chicken

stuffed with pioppino mushroom and pistachio chicken mousse. Served with a salad of radishes, yellow wax beans and Manchego cheese, and chicken jus with whey.

Soft-shell crabs

dusted with rice flour, sautéed and served over truffle-mustard aioli with squid ink linguine and microgreens, and golden bell peppers.

Chocolate-lemon upside down cake

chocolate cake with lemon top, served with whipped cream and pine nuts.

Grilled Romaine and asparagus salad

with roasted sweet potatoes and bacon-chive-Parmesan yogurt dressing. Served with sauce verte, heirloom tomatoes and Kalamata croutons.

Seared duck breast

served over red curry vegetables with caramelized pineapple. Served with jasmine rice.

Squash blossoms

three squash blossoms stuffed with house-made ricotta cheese, battered, fried and served with garlic honey and basil oil. Garnished with toasted hazelnuts.

Salad of water chestnuts

pickled ginger, shiitake mushrooms, nori and fresh mint and in sesame-mustard oil, served over Bibb lettuce in a tamarind vinaigrette.

Galette of leeks and Swiss chard

tomatoes, thyme and fennel pollen. Served with mixed greens.

Papaya-blueberry Eton mess

blueberry compote, fresh papaya, crumbled meringue and vanilla whipped cream.

Roasted strawberry shortcake

served warm with whipped cream.

Hamachi crudo

with chilled salsa alla puttanesca. Crispy linguine garnish.

Fresh and tequila-roasted watermelon

cucumbers, and sticky rice. Cashew–garlic- coconut-chili crisp.

Sauteed kohlrabi

with pioppino mushrooms, sun-dried tomato-tapioca fritters and green almond pesto.

Caramelized peaches

and chamomile ricotta, served over shaved fennel and watercress in a honey vinaigrette. Sourdough crackers.

House levain

white and wheat blend.

Today’s specialty loaf

Today’s bread service

country loaf

Ice cream

we made here.

Today’s soup

cup

Today’s soup

bowl

Today’s bread service

specialty loaf

Mixed green salad

with heirloom cherry tomatoes, shaved red onion and your choice of dressing~ balsamic vinaigrette ◊ honey vinaigrette ◊ bacon-chive-Parmesan yogurt dressing ◊ tamarind vinaigrette.

Salad of sweet peppers

red onion and sugar snap peas in an agrodolce dressing.

Chocolate truffle cookies

1 each.