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
Roasted chicken thigh, natural jus, ruby beets, winter radish, mustard crème fraiche, crispy french lentils & frisee salad
Brick chicken, lacinato kale and maitake fricassee, black truffle jus
Airline chicken breast with porcini butter, baby broccoli, fried leeks and natural jus
Sauteed scallops with satsuma mandarin, romanesco florets, cauliflower puree, caper &brown butter emulsion +$8
Roasted salmon, katafi crust, baby turnips & tamarind brown butter +$5
Striped bass, fennel piperade, roasted shishitos, Pernod emulsion +$8
Roasted halibut, glazed California carrots,
cauliflower curry sauce +$10
Duck confit, glazed autumn root vegetables, honey poached cranberries, sage jus +$5
Roasted pork loin, apple cider glaze, choucroute
Roasted bistro filet, caramelized brussels sprouts, horseradish crème fraiche, pomegranate bordelaise
Red wine braised beef short ribs, celery trio, toasted walnuts, seasonal apples +$12
Butternut squash ravioli, wild mushrooms, truffle oil, wilted brussels sprout leaves, truffle beurre blanc & shaved parmesan
Rigatoni “Cashew e pepe” king trumpet mushrooms, julienne snow peas, radicchio, sunflower sprouts and everything spice (V)
Gemelli, black trumpet mushrooms, romanesco florets, honey poached cranberries, ricotta, pumpkin butter, toasted pepitas
*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
Seasonal Salad
All salads include seasonal greens from local farms
Shaved brussels sprouts and napa cabbage salad, honey crisp apple, toasted almonds, pecorino romano & Meyer lemon vinaigrette
Arugula and golden beet salad, toasted walnuts, Asian pear, shaved mimolette cheese, sherry vinaigrette
Mixed chicories, red pears, candied-curried pecans,
Roquefort dressing
Autumn greens, shaved delicata squash, fuyu persimmon*, persian cucumbers, oil cured black olives, pepitas, champagne vinaigrette *sub red pears for seasonality
Winter greens, ruby red grapefruit segments, shaved fennel, avocado, crumbled feta, citrus vinaigrette +$2
Panzanella with autumn greens, butternut squash, ruby beets, dried cranberries, sourdough croutons, crispy shallots, apple cider-dijon dressing +$2.50
Caesar, hearts of romaine, rustic croutons and parmesan crisps (Option to substitute kale for romaine)
Red and yellow endive & arugula salad, pepitas, grapes, blue cheese, hazelnut dressing
Potatoes and Grains Sides
Smashed & roasted Yukon gold potatoes
Olive oil crushed potatoes
Potato Puree
Hassleback Potatoes
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
Pasta Side
Orecchiette pasta, purple cauliflower, sauteed lacinato kale, parmesan cream sauce lemony bread crumbs & pecorino
Farfalle, 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
