Spring Menu
seasonal ingredients sourced locally with care
SMALL BITES
Avocado toast, pistachio “pico de gallo”, multigrain toast
Parmesan crisp, whipped chevre, toasted pine nuts, black pepper
Garlic crostini, spring onion marmalade, asparagus tip, bocconcini +$2
Spring pea arancini, saffron aioli
Chanterelle & fava bean tarts
Crispy wonton, BBQ pulled pork, papaya
Raw Local Oysters, champagne-shallot mignonette +$2
Grilled shrimp taco, cilantro-jicama slaw, chipotle aioli +$2
Blini, sweet peas, crab, meyer lemon & cress +$2
Duck poppers, sundried cherry chutney, habanero syrup
Mini Beef Kafta, Tzatziki
Almond milk poached chicken spring roll wraps, tahini-soy dirizzle
SEASONAL SALAD
All salads include seasonal greens from local Farms
Golden beet salad, mixed greens + frisee, grilled red onions, pistachio & labne
Fattoush salad, mixed greens, pickled green tomatoes, watermelon radish, oil cured black olives + pita crisps, sumac dressing +$1
Shaved almonds, local greens, green onions, grapes, honey-lime dressing
Strawberry salad, butter lettuce, goat cheese, crushed hazelnuts, balsamic vinaigrette
Toasted quinoa, mixed lettuces, oil cured olives, avocado, whole lemon dressing
Mixed greens, shaved radish, crumbled feta, pumpkin seeds, champagne vinaigrette
Spigarello Caesar, roasted garlic croutons (Substitute: Baby kale)
ENTRÉE
Roasted chicken breast, wild mushroom jus
Brick Chicken, overripe strawberry harissa
Brick Chicken, Meyer lemon, rosemary, salsa verde
Grilled Tri Tip, charred spring onion, house A1 sauce
Bistro Filet, king trumpet mushroom jus
Flank Steak, sauce au poivre
*Upgrade any beef Flat Iron +$4, New York +$5, Skirt +$12,Filet +$20
Roasted Salmon, piperade & black olives +$5
Seared Halibut, toasted pistachio, black truffle vinaigrette, pea shoots +$12
Lamb top sirloin, arugula pesto +$5
House made Gnoccetti Sardi pasta, fava beans, porcini mushrooms, chèvre, green garlic pesto, toasted sunflower seeds
Fontina Ravioli, Sweet peas & basil, chardonnay-leek cream sauce
House made Gnocchetti Sardi pasta, favas, porcini mushrooms, green garlic pesto, toasted sunflower seeds (V)
House made Rigatoni “cashew e pepe”, King trumpet mushrooms, snow peas, sunflower sprouts & everything spice (V)
Impossible meatballs, vegetable ragu, almond cream (V)
Potatoes, Grains & Pasta Sides
Smashed roasted potatoes
Farro Verde
Red Flint Polenta cakes
Whipped cumin-scented carrot polenta
Chevre whipped potatoes
Olive oil crushed fingerling potatoes
Baked new potatoes
Marble potatoes
Pearl couscous “risotto” with broccoli rabe
“Risi e Bisi” Rice with peas, pancetta, pea shoots, mint lemon and parmesan
Bulgar pilaf, chickpeas, scallions and pistachios
Orzo with spring peas, spinach and feta
Israeli cous cous with chickpeas & sundried tomato
Spring Orzo, mushrooms, zucchini, bell peppers, red onion, asparagus, oregano, crumbled feta, red wine vinaigrette (room temp)
Penne Pasta Primavera, asparagus, peas, bell peppers, squash, red onion, parmesan cream sauce (hot)
Vegetable Sides
Asparagus with parmesan & garlic confit +$2
Snap pea, wax bean and radish fricassee, brown butter
Cauliflower florets, lemon, capers and parsley
California carrots, red pearl onions & asparagus fricassee, herbs de Provence
Simply roasted spring vegetables with herb & garlic olive oil
