first course

soup 12

daily preparation


organic spring greens 14

breakfast radish, almond butter, icewine rhubarb vinaigrette


grilled sourdough 16

ricotta, sweet peas, double smoked bacon,

pecorino, mint, puffed wild rice


truffle gouda arancini 18

shaved asparagus, wild leek aioli, pickled wild leeks


dry aged beef & berkshire pork meat balls 18

maple vidal glaze, parsnip puree, toasted walnuts,

pickled pearl onion, wild garlic green puree


seared scallops 20

sweet pea agnolotti, pea puree, puffed rice crisp, pickled wild leek


dry aged beef carpaccio 20

wild garlic mustard greens, shaved handeck cheese, anchovy aioli

second course

 vegetable 34

asparagus risotto, chives, aged cheddar


roasted halibut 36

asparagus, rosti potato, hollandaise sauce


chicken breast 36

fondant potato, carrot puree, king oyster mushrooms,

carrot rosemary cracker, burnt honey wine jus


whey brined berkshire pork loin 38

white beans, double smoked bacon, radish, wild garlic mustard sauce, apple cider foam


duck ragout cavatelli 40

wild leek cavatelli, red wine duck ragout, fiddleheads, handeck cheese


grilled dry aged AAA beef striploin 44

california cut striploin, honey roasted sunchokes

maitake mushrooms, asparagus, A1 sauce

*Many items are naturally gluten free. For other dietary considerations please contact the restaurant prior to your visit to ensure we can have suitable selections for you*

Spring 2022

We are committed to offering high quality, seasonal and locally sourced menus.
Our farm-to-table philosophy dictates ever changing menu selections, especially during the growing season. If you have any questions regarding our current offerings, please contact us.

*20% Gratuity will be added to tables of eight or greater.
Pleased advise your server of any allergies or dietary concerns