Beginnings
Hawk and Sparrow Sourdough
French Echire Butter, Fleur de Sal
Trout Crudo
Sea Beans, Charred Lemon Vinaigrette, Whipped Dill Tofu
Mushrooms with Summer Squash
Ember Roasted Mushrooms, Sunchoke Puree, Summer Squash, Soy Reduction
Stuffed Squash Blossom
ricotta cheese | marinated tomato | artichoke heart | roasted pepper romesco | candied almond
From the Garden
Summer Arugula Salad
Preserved Blueberries, Goat Cheese, Candied Almonds, Blueberry Vinaigrette
Waldorf Salad
Vegan Mayonnaise, Preserved Fruits, Walnut Vinaigrette, Honey Crisp Apples
Grilled Gem Lettuce
Pickled Shallots, Whipped Fetta, Green Goddess Vinaigrette, Fresh Herbs, Pistachio Breadcrumbs
From the Farm
Lemon Crusted Mary’s Chicken
Grilled Broccoli, Stewed Farro, Dijon Pistachio Crust, Fresh Herb Salad
Grilled Steelhead Trout
Confit Potato, Lemon Caper Gremolata, Mussel Foam
Lavender Roasted Duck
Roasted Beet Puree, Grilled Summer Vegetables, Lavender Fig Jus
Grilled Wagyu New York Strip
Shallot and Tomato tart, Bordelaise, Burnt Onion Petals
Spinach and Fresh Pea Pasta
Lemon Parsley Breadcrumbs, Snap Peas, Spinach Emulsion, Parmesan
Lobster Agnolotti
chanterelle mushroom | summer corn | spring pea | cognac butter sauce
A La Carte
8oz Skuna Bay Salmon
12oz Mary's Organic Chicken Breast
14oz Dry Aged Kansas City
8oz Filet Mignon
Enhancement
Herb Butter
Truffle Butter
Bordelaise Sauce
Bearnaise Sauce
Accoutrement
Fried Brussel Sprout
Charred Broccolini
Potato Puree
