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|
housemade bread and cultured butter
|
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3
|
|
|
|
|
|
early girl tomato soup with parmesan toast and olive oil
|
|
10
|
|
|
|
|
|
citrus cured rainbow trout with green gazpacho, avocado, cilantro and endive
|
|
18
|
|
|
|
|
|
little gem lettuce with mutsu apples, walnuts, bacon and aged cheddar
|
|
15
|
|
|
|
|
|
crushed cucumber salad with sunflower sprouts, kefir, crispy quinoa and
|
|
14
|
|
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|
|
|
chicken liver mousse with an arugula salad
|
|
14
|
|
|
|
|
|
charred louisiana gulf shrimp with arrowhead cabbage, pickled chilies and miso dressing
|
|
18
|
|
|
|
|
|
goat cheese and sorrel stuffed pasta with lime butter and chives
|
|
16
|
|
|
|
|
|
Entrees |
|
|
|
|
|
|
|
olive oil poached flounder with corn chowder, tokyo turnips, meyer lemon relish and morita chili
|
|
33
|
|
|
|
|
|
pan roasted california cod with shelling beans, marinated fennel, cherry tomatoes and basil pistou
|
|
34
|
|
|
|
|
|
roasted chicken with gypsy peppers, fennel sausage, honey buttered cornbread and jalapeno vinaigrette
|
|
28
|
|
|
|
|
|
pan roasted rib-eye steak with yukon gold potatoes, chicories, oven dried tomatoes and green peppercorn sauce
|
|
38
|
|
|
|
|
|
coffee rubbed pork shoulder with creamy hominy and collard greens
|
|
30
|
|
|
|
|
|
chickpea fritters with roasted zucchini, heirloom tomatoes, smoked eggplant and harissa
|
|
27
|
|
|
|
|
|
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