Small Bites

Avocado crush, pistachio pico de gallo, plantain chip, cilantro & lime (VG/GF)

Grilled shrimp, chipotle aioli, micro cilantro (GF/DF) +$2

Mediterranean beef kebab, tzatziki, za’atar (GF)

Herb crusted filet, baguette crisp, pickled red onion, pea pesto +$2

Asparagus & morel tartlet, goat cheese mousse, lemon zest (V)

Green garlic arancini, preserved lemon aioli (V)

Crab salad, snap pea crudité, toasted sesame seeds, phyllo (DF) +$2

Fried chicken bites, pickled ramp ranch

Mini falafel, green tahini, radish (VG/GF)

Shrimp skewer, green garlic glaze (GF/DF) +$2

Beef carpaccio, spring onion aioli, crispy capers, brioche toast (DF)

Spring onion & potato latke, crème fraiche, lemon oil, micro parsley (V/GF)

English pea, ricotta & mint tartlet preserved lemon, shaved radish, micro mint (V)

Pork rillette endive cup, pickled fennel, whole grain mustard (GF/DF)

Beef tataki spoon, sesame, scallion, ponzu, crispy shallot (DF)

Mini beef barbacoa taco, avocado crema, pickled onion, cilantro

Chicken satay bite, peanut sauce, cucumber relish (GF/DF)

Chicken larb lettuce cup, ginger, scallion, sesame (GF/DF)

A white platter with small, colorful appetizers topped with microgreens.

Entree

Tri Tip (GF)
Coriander crust, grilled asparagus, spring garlic mostarda, three peppercorn jus
Grilled Flank Steak (GF)
Mustard seed & thyme rub, glazed mixed baby carrots, green strawberry relish, charred scallion-beef jus
Bistro Filet (GF)
Fennel pollen & black pepper crust, young leeks, buttered wild mushrooms, Madeira jus

Red Wine–Braised Short Rib (GF)
Carrot-ginger purée, English peas, pea shoots & fava bean salad, horseradish crème fraîche, Cabernet jus +$12

Herb-Grilled Airline Breast (GF)
Griddled artichokes, tarragon pickled ramps, sunflower sprouts, sauce Verjus
Chicken Thigh A La Plancha (GF)
Green garlic & buttermilk marinade, English peas & king trumpet mushroom fricassee, pea shoot pistou & shoots

Preserved Lemon- Roasted Brick Chicken (GF)
Glazed white asparagus, za’atar, spring garlic confit, green tahini
Herbed Chicken Schnitzel
Grilled baby zucchini, pickled ramps, shaved fennel & mint “slaw”, black pepper tartar sauce, lemon cheek

Roasted Salmon (GF)
Citrus salt, charred broccolini, pistachio salsa Verde, red watercress +$5 (Upgrade to king salmon +$10)

Sauteed Pacific Halibut
Thyme buttered breadcrumbs, griddled Romanesco florets, raisin-caper agrodolce, cauliflower labne +$10
Grilled Gulf Shrimp (GF)
Pepitas mole Verde, roasted spring squash, hydro cress +$4

Seared Diver Scallops (GF)
Dried fig salmoriglio, roasted baby turnips & their greens, toasted almonds +$8

Grilled ½ Lobster Tail (GF)
Sauteed oyster mushrooms, trio of peas, champagne-tarragon beurre blanc +$25

Griddled Petrale Sole (GF)
Creamed Swiss chard, puffed wild rice, pink peppercorn-lemon-caper brown butter emulsion

Stuffed & Roasted Heritage Pork Loin (GF)
Swiss chard, caramelized onions, dried apricots, fontina, coriander & Reisling jus

White Wine & Herb Braised Pork Shoulder (GF)
Spring pea and fava “succotash”, mint gremolata, whole grain mustard jus

Pistachio Butter Crusted Lamb Loin (GF)
minted pea puree, artichoke-lima bean and Meyer lemon ragout, rosemary-mustard jus +$15

Roasted Duck Breast (GF)
rhubarb mostarda, golden beet “chow chow” & chamomile jus +$15

Grilled Cauliflower Steak (VG)
Aji Amarillo-saffron “romesco”, shaved asparagus & fennel salad, currants & toasted almonds

Stuffed Seasonal Squash (V)
Porcini, English pea & white bean ragout, sun dried tomatoes, grated Parmesan & herbed pistou

Artichoke, Spinach & New Potato Gratin (V)
Light herbed béchamel, nutmeg, lemon zest, crispy shallot topping

Housemade Rigatoni (V)
Spring peas and carrots, green garlic-white miso crème, grated parmesan

Housemade Gnocchetti di Sardi (V)
Grilled asparagus, fava beans, chanterelle mushrooms, sauce Chevre, grated Pecorino

Housemade Gemelli “Tomato Cream Pie” (V)
Tomato sugo, Calabrian chile, cultured cream espuma, sourdough breadcrumbs

*additional vegan options available

*Upgrade any beef to
Flat Iron +$4, New York +$5, Skirt Steak +$8, Ribeye +$12 Filet +$15

Akaushi Wagyu & Snake River Farms Upgrades available
- check with our team

Several white bowls filled with mixed green salads and yellow fruit slices arranged on a table.

Seasonal Salad, Soups & Antipasti

All salads include seasonal greens from local farms

Little Gems & Spring Herbs Salad (GF/V)
Shaved easter radish, toasted sunflower seeds, buttermilk–chive dressing

English Pea & Ricotta Salata Salad (GF/V)
Lemon zest, pea tendrils, golden beets, Vidalia-mint & rice wine vinaigrette

Pencil Asparagus & Arugula Salad (V)
Pecorino, sourdough breadcrumbs, preserved lemon-white balsamic dressing

Baby Mixed Lettuce & Strawberry Salad (GF/V)
Toasted hazelnuts, Bulgarian feta, champagne vinaigrette

Sonoma Spring Fava & Meyer Lemon Salad (GF/V)
Little gem lettuce, baby arugula, pea tendrils, fava beans, shaved young fennel, Marcona almonds, chevre-peppercorn dressing

Red Leaf Lettuce & Manchego Salad (GF/V)
Sugar snap peas, pickled spring onion, dried cherries, puffed quinoa, honey-mustard vinaigrette

Soup

upgrade from salad to SOUP FOR +$6.50 per person or add as an additional course for

+$10.50 per person

Chilled Spring Pea Soup (GF/V)
Mint oil, crème fraiche

Chilled Asparagus “Vichyssoise” Soup (GF/V)
Chive, lemon cream

Chilled Carrot–Ginger Soup (GF/V)
Whipped coconut, dill

Family Style Antipasti

Add Shared Antipasti in addition to your First Course FOR +$7 per person

Whipped Burrata (Stracciatella) Antipasti (V)
Fava leaf pesto, baby mache, sourdough crostini

Marinated Asparagus Antipasti (GF/V)
Sunflower sofrito (sunflower seeds, allepo chili, sultana raisins, fried capers, EVOO)

Roasted Cauliflower florets Antipasti (GF/VG)
Vadouvan tahini, sumac, toasted almonds & parsley

A rustic wooden table set with a white bowl of vegetable salad, a glass of white wine, flowers in a glass vase, a menu, and plates with fish and lemon slices in the background, with two people in formal attire sitting nearby.

Potatoes & Grains

Olive oil whipped yukon gold potatoes, cultured butter, chive (GF/V)

Roasted fingerling potatoes, sea salt, rosemary (GF/VG)

Lemon–herb basmati rice, parsley, olive oil (GF/VG)
Warm Farro, garlic confit, thyme (VG)

Creamy parmigiano polenta, cracked pepper, chives (V)

Brown butter orzo, toasted breadcrumb, parsley (V)

Steamed jasmine rice, flaky salt, olive oil (GF/VG)

Roasted baby new potatoes, olive oil, Maldon salt (GF/VG)

Herb couscous, mint, lemon zest (VG)
Parmesan polenta cake, fontina, roasted shallots (GF/V)
Wild rice pilaf, toasted pecan, scallion (GF/VG)
Potato gratin, gruyère, thyme (upgrade with truffle $2) (GF/V)
Saffron rice, preserved lemon, olive oil (GF/VG)
Crispy smashed potatoes, garlic oil, parsley (GF/VG)
Herbed risotto cakes, lemon zest, basil (GF/V)