EARY FALL 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

FALL SALAD

Black Rice, Persimmon, Apple, Walnut, Blue Cheese, Pomegranate, Winter Herbs   13

CRISPY FISH SALAD 

Living Lettuce, Apple, Radish, Mint, Onion, Cashew   14

FARM CRUDITÉ

Fruits and Vegetables From Our Farmers to You   12

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

Red Kuri Squash, Carrot, Calabrian Pepper, Cilantro 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

Farro, Radish, Pink Peppercorn Demi-glace   34

EMIGH LAMB SHANK

Chèvre-pommes Puree, Pear, Pomegranate, Parsley, Onion   29

 

FINALE

CARAMEL APPLE POP BREAD PUDDING

Buttermilk Ice Cream, Salted Caramel, Apple   13

HORCHATA

Cinnamon-Rice Ice Cream, Chocolate Cake, Burnt Cream Anglaise,Puffed Rice   12

“CHEESE PLATE” 

Bleu Cheese Ice Cream, Fig Jam, Oatmeal, Balsamic Reduction, Brown Butter   12

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