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
