Spring Menu
seasonal ingredients sourced locally with care
March 1st through end of June
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 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)
Spring ricotta & morel tartlet, whipped ricotta, roasted morels, green garlic, lemon zest, parmesan crisp (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)
Entree
NY Strip (GF)
Coriander crust, grilled asparagus, spring garlic mostarda, three peppercorn jus +$5
(Upgrade to Grilled Ribeye +$12)
Grilled Flat Iron (GF)
Mustard seed & thyme rub, glazed mixed baby carrots, green strawberry relish, charred scallion-beef jus +$4
Bistro Filet (GF)
Fennel pollen & black pepper crust, young leeks, buttered wild mushrooms, Madeira jus (Upgrade to Roasted Beef Tenderloin +$15)
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 agri dolce, 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 eightball/Patty pan 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
*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
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 Lettuces & Strawberries Salad (GF/V)
Toasted hazelnut, 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 Oak Lettuce & Manchego Salad (GF/V)
Sugar snap peas, pickled spring onion, dried cherries, Manchego, puffed quinoa, honey-mustard vinaigrette
Chilled Spring Pea Soup (GF/V)
Mint oil, crème fraiche +$6.5
Asparagus “Vichyssoise” Soup (GF/V)
Chive, lemon cream +$6.5
Carrot–Ginger Soup (GF/V)
Whipped coconut, dill +$6.5
Whipped Burrata (Stracciatella) Antipasti (V)
Fava leaf pesto, baby mache, sourdough crostini +$7
Marinated Asparagus Antipasti (GF/V)
Sunflower sofrito (sunflower seeds, allepo chili, sultana raisins, fried capers, EVOO) +$7
Roasted Cauliflower florets Antipasti (GF/VG)
Vadouvan tahini, sumac, toasted almonds & parsley +$7
Add family style antipasti to any salad or soup
Potatoes & Grains
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 Sides
Housemade Rigatoni (V)
Spring peas and carrots, green garlic-white miso crème, grated parmesan +$6
Housemade Gnocchetti di Sardi (V)
Grilled asparagus, fava beans, chanterelle mushrooms, sauce Chevre, grated Pecorino +$6
Housemade Gemelli “Tomato Cream Pie” (V)
Tomato sugo, Calabrian chile, cultured cream espuma, sourdough breadcrumbs +$6
