Fall/Winter Menu
seasonal ingredients sourced locally with care
October 1st through end of February
SMALL BITES
Arancini, roasted butternut squash, aged parmesan, truffle oil (V)
Savory cannoli, spiced ricotta, persimmon jam (V)
Pimento Cheese Croquettes, pimento aioli (V)
Goat's cheese filled dates, local honey drizzle, crushed almonds, micro arugula (V/GF)
Brussels “Waldorf” spoon, apple, celery, walnut, Dijon dressing, pulverized pumpernickel croutons (VG)
Cream of cauliflower shooter, Crisp guanciale (GF)
Black eyed pea fritters, tomato curry sauce (VG)
Crostini, fuyu persimmon, pomegranate, fromage blanc, hazelnut dust (V)
Pizzetta, mozzarella, assorted mushrooms, truffle oil (V)
Roasted maitake mushroom, smoked mozzarella, mini polenta cake (V)
Taiwanese chicken popcorn Cone, chili glaze
Spicy coconut curry chicken and butternut squash skewer, cucumber raita (GF)
Yukon potato blini, duck confit and compressed apple, gravenstein gastrique (GF)
French onion grilled cheese, sourdough, pommery mustard Add shortrib +$2
Filet of beef and mushroom crostini, horseradish mayo, micro cress +$2
Grilled Shrimp, romesco sauce, puffed wild rice +$2 (GF/DF)
Crab dumpling, sweet chili dipping sauce +$2
Deviled egg, Hungarian paprika Add Crab salad +$2 (V)
Bay scallop, chorizo and Castelvetrano olive skewer, blood orange olive oil & zest +$2 (GF/DF)
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 cheddar, 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
Winter greens, ruby red grapefruit segments, shaved fennel, avocado, crumbled feta, citrus vinaigrette
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
ENTRÉE
Chicken thigh, 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 +$5
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 +10
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
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, 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, squash, brussels sprouts, cremini mushrooms, dried cranberries and truffle oil
