EARLY WINTER 2017

 

CHEF'S TASTING MENU

FIVE-COURSE TASTING MENU  79

Created from the freshest ingredients sourced directly from our farmers, this ever-changing menu showcases the season's best. Small bites and a sweet finish also included.

WINE PAIRING  47

Wine selections designed to complement and interact with each tasting menu course.


A LA CARTE MENU

LITE FARE

BEET SALAD

Kales, Chèvre, Walnut, Sherry   13

CITRUS SALAD 

Arugula, Dry Jack, Proscuitto   14

Crab stuffed beignet

Living Lettuce, Winter Pickles, Meyer Lemon   17

Oysters

6 Oysters, Chili Vinaigrette, Pickled Onion, Miso Aioli   15

"EGGS AND BACON"

Polenta, Farm Egg, House Bacon, Persimmon, Brassica, Arugula   12

FIRE ROASTED OCTOPUS

Parsnip, Radish, Apple Verjus   18

CHEESE AND CHARCUTERIE

An Array of House & Artisan Meats, Cheeses, House Pickles & Preserves   25

 

PRIMARY FARE

MARKET FISH

Changing Dish Inspired By The Freshest Fish   AQ

Pasta

Daily, House Made Pasta With The Seasons Best    AQ 

WAGYU BEEF

Toma Gratin, Turnips, Winter Greens, Marigold   34

EMIGH LAMB SHANK

Celery Root, Celery, Onion, Grapefruit   29

 

FINALE

CARAMEL APPLE POP BREAD PUDDING

Buttermilk Ice Cream, Salted Caramel, Apple   13

PEPPERMINT MOCHA

Chocolate, Coffee, Peppermint, Vanilla   11

Key lemon "pie"

Meyer Lemon, Honey, Mandarin   11

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