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 and lime (VG/GF)
Parmesan crisp, whipped chevre, toasted pine nuts, cracked black pepper (V)
Garlic crostini, whipped burrata, cucumber, watermelon radish & pink peppercorn +$2 (V)
Spring pea arancini, saffron aioli, aged parmesan (V)
Chanterelle and fava bean tart, cherry belle radish, soft herbs (V)
Wine country bbq pulled pork, papaya-jicama salad, crispy wonton (DF)
Grilled shrimp, chipotle aioli, micro cilantro +$2 (GF)
Crab salad “tostada”, lime mayo & radish +$2 (GF)
Duck poppers, sundried cherry chutney, habanero syrup
Chicken spring roll wraps, pad thai sauce
Mediterranean beef kebab, tzatziki, zaatar (GF)
Herb crusted beef filet, baguette crisp, pickled red onion, pea pesto +$2
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
Fattoush, mixed greens, pickled green tomatoes, shaved cucumber, watermelon radish, oil cured black olives, pita crisps, sumac dressing
Marcona almonds, spring greens, Persian cucumber, red grapes, scallions, chives & Green goddess dressing
Strawberry salad, red and green butter lettuces, crumbled chevre, toasted hazelnuts, white balsamic vinaigrette
Mixed lettuces, asparagus, snap peas, black olives, avocado, crispy ancient grains, whole lemon vinaigrette
Baby romaine and charred spring onion Caesar salad, roasted garlic croutons
Baby kale salad, medjool dates, toasted pistachios, watermelon radish, green tahini dressing
ENTRÉE
Lemon verbena roasted airline chicken breast, broccolini, vidalia onion marmalade, wild mushrooms jus
Grilled chicken breast, chamomile brined, caramelized fennel, overripe strawberry harissa
Brick chicken, Meyer lemon olive oil, cauliflower wedge, rosemary salsa verde
Roasted Pork Loin, miso-butterscotch, sauteed Chinese broccoli
Salt & Pepper Tri tip, glazed asparagus, house A1 sauce
Seared Bistro Filet, charred spring onions, mustard bordelaise
Grilled flank steak, haricot verts, green peppercorn sauce
Roasted Lamb top sirloin, glazed baby carrots, preserved lemon & arugula pesto +$5
Roasted salmon, marinated artichokes, piperade, black olives +$5
Pistachio crusted halibut, whipped English peas, black truffle vinaigrette, pea shoots +$10
Branzino, cippolini onion, Castelvetrano olive, date and preserved lemon conserva, garlic confit, fried leeks +$8
Pan seared Scallops, vignarola spring stew of leeks, peas, fava beans, asparagus tips, artichokes white wine and baby spinach +$8
Fontina Ravioli, sweet peas, basil and parmesan-leek cream sauce
Rigatoni “Cashew e pepe” king trumpet mushrooms, julienne snow peas, radicchio, sunflower sprouts and everything spice (V)
Gnocchetti sardi “primavera”, fava beans, nantes carrots, English peas, asparagus tips, demi sec cherry tomatoes in a pecorino-peppercorn sauce
*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 & 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
