SPRING 2018

 

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

ThAI CARROT SALAD

Carrot Variations, Living Lettuce, Cashew, Lime, Radish, Cilantro, Chiang Mai Vinaigrette   13

ASPARAGUS AND STRAWBERRY SALAD 

Bloomsdale Spinach, Shallot, Pink Peppercorn Vinaigrette   12

CHEF'S TAPAS

Today’s Selection of Three Tapas   17

Oysters*

Six Oysters, Pickled Onion, Miso Aioli, Chile Vinaigrette   16

CEVICHE*

Fish, Green Curry, Coconut, Chard, Parsnip   16

FIRE ROASTED OCTOPUS

Romesco, Potato, Lemon, Brussels   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

mushroom carbonara

Mushroom Bacon, Linguini, Cream, Peas, Farm Egg    25 

FULL BARN CHICKEN

Jerk Spice, Black Bean, Bomba Rice, Avocado, Coconut   26

LLANO SECO PORK

Polenta, Asparagus, Fennel   28

EMIGH LAMB

Farro, Carrots, Green Garlic   29

 

FINALE

"FROYO"

Whey-Cardamom Ice Cream, Rhubarb, Lemon and Olive Oil, Almond   13

HORCHATA

Spiced Chocolate Cake, Cinnamon Cream, Horchata Ice Cream, Puffed Rice   11

HELLA BERRIES

First of the Season Blueberries and Strawberries in Hella Ways  12

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