 |
|
|
| purée of cauliflower soup with gulf shrimp and blood orange
|
|
11
|
|
|
|
|
|
| chicory salad with walnuts, dates, parmesan and champagne vinaigrette
|
|
10
|
|
|
|
|
|
| marinated fennel with goat cheese, clementine mandarins and fennel oil
|
|
13
|
|
|
|
|
|
| citrus cured salmon with tatsoi, clementines, avocado and pickled beets
|
|
15
|
|
|
|
|
|
| steamed manila clams with fennel sausage and jalapeños
|
|
14
|
|
|
|
|
|
| chicken liver mousse with an upland cress salad
|
|
10
|
|
|
|
|
|
| sweet potato stuffed pasta with rosemary brown butter, almonds and gruyère
|
|
15
|
|
|
|
|
|
| Entrees |
|
|
|
| |
|
|
|
| seared hawaiian ono with hedgehog mushrooms, green chard, fingerling potatoes and fresno chili vinaigrette
|
|
25
|
|
|
|
|
|
| braised flounder with split peas, roasted bacon and fall roots, pea tendril dumplings and meyer lemon
|
|
26
|
|
|
|
|
|
| oven roasted chicken with spaetzle, broccoli di cicco, fromage blanc, green garlic and arugula-pistachio pistou
|
|
22
|
|
|
|
|
|
| coffee rubbed pork shoulder with creamy hominy and braised greens
|
|
26
|
|
|
|
|
|
| beef strip loin roast with shiitake mushrooms, brussels sprouts, pancetta and a horseradish-leek gratin
|
|
29
|
|
|
|
|
|
| parmesan bread pudding with radicchio, portobello mushrooms, pumpkin seeds and balsamic vinegar
|
|
21
|
|
|
|
|
|
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