Fall/Winter Menu
seasonal ingredients sourced locally with care
October 1st through end of February
Small Bites
Savory cannoli, spiced ricotta, persimmon jam (V)
Goat cheese filled dates, local honey drizzle, crushed almonds,
micro arugula (V/GF)
Yukon potato blini, duck confit, compressed apple,
Gravenstein gastrique (DF)
French onion grilled cheese, pommery mustard, sourdough (V)
Grilled shrimp, romesco sauce, puffed wild rice (GF/DF) +$2
Crab dumpling, sweet chili dipping sauce (DF) +$2
Roasted squash tartlet, brown butter, fried sage (V)
Mini beef and potato pierogi, horseradish crème fraiche
Smoked trout rillette, crispy rye, trout roe, dill
Pork belly skewer, maple glaze (GF/DF)
Chicken liver mousse, fig jam, brioche
Pumpkin curry soup shooter, toasted pepitas,
roasted pumpkin seed oil (V/GF)
Spiced lamb and feta meatball, pomegranate molasses, cumin yogurt
Spring hill cheddar grilled cheese, spicy tomato marmalade (V)
Roasted delicata squash crostini, white bean purée, pomegranate seeds, crispy sage (VG)
Wild mushroom & chestnut toast, caramelized onion jam, thyme,
grilled levain (VG)
Crispy polenta bite, roasted wild mushrooms, caramelized onion,
thyme, truffle oil (VG/GF)
Roasted beet tartare, avocado crema, citrus, crispy caper, crostini (V)
Entrée
Sonoma Cabernet-Braised Short Rib (GF)
Parsnip purée, charred broccolini, crispy parsnip ribbons, pickled pearl onion, Cabernet reduction +$12
NY Strip (GF)
Charred Brussels sprouts, chanterelle mushrooms, bone marrow jus, salsa verde +$5 (Upgrade to Grilled Ribeye +$12)
Bistro Filet (GF)
Bordelaise, glazed baby carrots, braised rainbow chard, crispy shallots (Upgrade to Roasted Beef Tenderloin +$15)
Espresso-Rubbed Grilled Flat Iron (GF)
Celery root “mousseline”, shaved fennel & frisée, winter radish salad, maitake mushrooms, black garlic jus +$4
Barolo-Braised Beef Cheeks (GF)
Carrot purée, roasted sunchokes, dill gremolata, sunflower sprouts
Applewood-Roasted Airline Chicken (GF)
Caramelized delicata squash rings, braised escarole, apple cider jus
Coq au Vin Red wine-braised boneless chicken thigh (GF/DF)
Roasted cremini mushrooms, pancetta, winter root vegetables & black currant mustard
Brick Chicken Breast with Black Truffle Butter (GF) Wild mushroom ragout, grilled & crispy leeks, Sauce Vin Jaune
Maple & Mustard Glazed Chicken Thigh (GF)
Alsatian braised red cabbage, watercress salad, apple mostarda
Crispy Buttermilk Fried Chicken
Roman spice, Calabrian chili honey, braised collard greens, charred lemon
Roasted Salmon (GF)
Buttered Beluga lentils, golden beets, blood orange-citrus beurre blanc, dill +$5 (Upgrade to king salmon +$10)
Miso-Glazed Black Cod (DF)
Steamed baby bok choy, pickled shiitakes, daikon radish +$8
Seared Halibut (GF)
Whipped cauliflower, roasted romanesco, caper-raisin agrodolce, sauce piquant +$10
Grilled Gulf Shrimp (GF/DF)
Smoked tomato conserva, glazed broccolini, lemon aioli +$4
Grilled Lobster Tail (GF)
Roasted sunchokes, charred radicchio, Cara Cara orange, saffron-vanilla emulsion +$25
Seared Diver Scallops (GF)
Roasted kabocha squash, braised diced fennel, brown butter-pomegranate jus, crispy pancetta, hydro cress +$8
Roasted Petrale Sole
Sauteed spinach, glazed salsify, brown butter-green olive & lemon-caper agrodolce, toasted breadcrumbs, parsley
Roasted Heritage Pork Loin (GF)
Charred savoy cabbage, roasted quince, petite mustard greens, Banyuls-quince jus
Slow-Roasted & glazed Pork Shoulder (GF)
Coco beans with butternut squash, honey poached cranberries, sauce Buerre noir
Grilled Lamb Loin (GF)
Broccoli rabe, mint-caper relish, pickled currants, natural jus +$15
Sauteed Duck Breast
Roasted baby turnips, “braised” red endive, preserved kumquat, black pepper jus +$15
Cauliflower Steak A la Plancha (VG)
Roasted garlic & white bean whip, green olive & caper relish, pomegranate, toasted almonds
Miso-Glazed Eggplant (V)
Wilted spinach, crispy chickpeas, smoked Maldon salt, Szechuan pepper yogurt, Fresno chili rings
Charred Romanesco (V)
Smoked cauliflower purée, crispy farro, grain mustard & golden raisin agrodolce, toasted pine nuts, parsley pesto
*additional vegan options available
Akaushi Wagyu & Snake River Farms Upgrades available - check with our team
Seasonal Salad, Soups & Antipasti
All salads include seasonal greens from local farms
Roasted Golden Beets & Arugula Salad (GF/V)
Crumbled goat’s cheese, baby arugula, toasted pistachios, sherry-thyme vinaigrette
Radicchio & Persimmon Salad (GF/V)
Lola Rosa, toasted sesame, shaved aged provolone, maple mustard dressing
Shaved Napa cabbage & Brussels Sprouts Salad (GF/V) Grated pecorino, fried almonds, lemon dressing, chili threads
Chicory Caesar Salad
Little gems & chicory, anchovy-garlic dressing, sourdough breadcrumbs
Frisée & Poached Pear Salad (GF/V)
Point Reyes blue, candied walnuts, aged sherry vinaigrette
Yellow and Red Endives Salad (GF/V)
Gorgonzola, Dried persimmon, toasted walnuts, thyme-honey Dijon dressing
Winter Chicories Salad (GF/V)
Diced honey crisp apple, roquefort dressing, candied pecans
Winter Greens & Shaved Delicata Squash Salad (GF/V) Red pears, Tahini yogurt, pomegranate seeds & chiffonade mint
Stracciatella Salad (V)
Roasted cauliflower florets, medjool dates, Allepo Chile, winter arugula, EVOO, crostinis +$5
Celery Root Velouté Soup (V)
Brown butter crumb, chive oil +$6.5
Carrot & Ginger Soup (V)
Dill oil, crème fraiche +$6.5
Sunchoke Bisque Soup (V)
Chive oil, brioche crumb +$6.5
Roasted Beet & Labneh Antipasti (V)
Roasted red and golden beets, preserved lemon-labneh, dill, black sesame +$7
Caramelized delicata Squash Antipasti (V)
Pumpkin seed salsa matcha, lime crema +$7
Griddled Baby Carrots & Vadouvan Antipasti (VG) Roasted garlic-tahina whip, torn mint +$7
Add family style antipasti to any salad or soup
Potatoes and Grains Sides
Olive Oil Whipped Yukon Gold Potatoes (GF/V)
Cultured butter, chive
Roasted Fingerling Potatoes (GF/VG)
Sea salt, rosemary
Lemon–Herb Basmati Rice (GF/VG)
Parsley, olive oil
Warm Farro (VG)
Garlic confit, thyme
Creamy Parmigiano Polenta (V)
Cracked pepper, chives
Brown Butter Orzo (V)
Toasted breadcrumb, parsley
Steamed Jasmine Rice (GF/VG)
Flaky salt, olive oil
Roasted Baby New Potatoes (GF/VG)
Olive oil, Maldon salt
Herb Couscous (VG)
Mint, lemon zest
Parmesan Polenta Cake (GF/V)
Fontina, roasted shallots
Wild Rice Pilaf (GF/VG)
Toasted pecan, scallion
Potato Gratin (GF/V)
Gruyère, thyme (upgrade with truffle $2)
Saffron Rice (GF/VG)
Preserved lemon, olive oil
Crispy Smashed Potatoes (GF/VG)
Garlic oil, parsley
Herbed Risotto Cakes (GF/V)
Lemon zest, basil
Pasta Side
Orecchiette pasta
Purple cauliflower, sauteed lacinato kale, parmesan cream sauce lemony bread crumbs & pecorino
Farfalle pasta
Winter arugula pesto, sun dried tomatoes, black olives, toasted walnuts and ricotta salata
Fall penne pasta
Portobello, butternut squash, smoked Gouda, brussels sprout leaves, toasted walnuts & apple butter
Cavatelli pasta
Squash, brussels sprouts leaves, baby portobellos mushrooms, dried cranberries, arugula pistou and truffle oil
