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)

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

Entree

Lemon verbena roasted airline chicken breast, broccolini, vidalia onion marmalade, wild mushrooms jus (GF)

Roasted airline chicken breast, chamomile brined, caramelized fennel, overripe strawberry harissa (GF/DF)

Brick chicken, Meyer lemon olive oil, cauliflower wedge, rosemary salsa verde (GF/DF)

Roasted pork loin, miso-butterscotch, sauteed Chinese broccoli

Salt & Pepper Tri tip, glazed asparagus, house A1 sauce (GF)

Seared Bistro Filet, charred spring onions, sautéed broccolini, mustard bordelaise (GF)

Grilled flank steak, haricot verts, green peppercorn sauce (GF)

Roasted lamb top sirloin, glazed baby carrots, preserved lemon & arugula pesto +$5 (GF)

Roasted salmon, marinated artichokes, piperade, black olives
(GF/DF) +$5

Pistachio crusted halibut, glazed sugar snap, English and snow peas, black truffle vinaigrette, pea shoots +$10

Branzino, cippolini onion, Castelvetrano olive, date and preserved lemon conserva, garlic confit, fried leeks, sautéed local asparagus (GF/DF) +$9

Pan seared scallops, vignarola spring stew of leeks, peas, fava beans, asparagus tips, artichokes white wine and baby spinach (GF) +$8

Fontina Ravioli, sweet peas, basil and parmesan-leek cream sauce (V)

Rigatoni “Cashew e pepe” king trumpet mushrooms, julienne snow peas, radicchio, sunflower sprouts and everything spice (VG)

Gnocchetti sardi “primavera”, fava beans, nantes carrots, English peas, asparagus tips, demi sec cherry tomatoes in a pecorino-peppercorn sauce (V)

*additional vegan options available

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

All salads include seasonal greens from local farms

Golden beet salad, mixed greens, frisee, grilled red onion rings, toasted pistachio, 7 onion labneh (V/GF)

Fattoush, mixed greens, pickled green tomatoes, shaved cucumber, watermelon radish, oil cured black olives, pita crisps, sumac dressing (VG)

Marcona almonds, spring greens, persian cucumber, red grapes, scallions, chives & Green goddess dressing (V/GF)

Strawberry salad, red and green butter lettuces, crumbled chevre, toasted hazelnuts, white balsamic vinaigrette (V/GF)

Mixed lettuces, asparagus, snap peas, black olives, avocado, crispy ancient grains, whole lemon (V)
vinaigrette +$2

Baby romaine and charred spring onion caesar salad, roasted garlic croutons

Kale salad, medjool dates, toasted pistachios, watermelon radish, green tahini dressing (VG/GF)

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

Smashed & roasted Yukon gold potatoes

Olive oil crushed potatoes

Potato Puree

Garlic and herb roasted red potatoes

Marsh Hen Mills red flint polenta cake

Marsh Hen Mills sea island blue soft polenta

Herbed Risotto cake

Wild rice pilaf

Hassleback Potatoes

Pasta Sides

Cavatappi Pasta, mushrooms, zucchini, red bell peppers, red onion, asparagus, oregano, crumbled feta, chardonnay butter

Penne pasta Primavera, asparagus, peas, red bell peppers, squash, red onion, parmesan cream sauce

Bowtie pasta, sauteed spinach, snap peas, kasha, lemon herbs and olive oil

A salad with mixed greens, sliced peaches, sliced onions, crumbled cheese, and chopped nuts on a white plate. In the background, there are glasses of red and blue beverages on a table set for a meal.
Spring

Spring

Summer

Summer

Fall/Winter

Fall/Winter

Classics

Classics