LATE 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

BEANS AND SQUASH SALAD 

Blue Lake, Yellow Wax and Romano Beans, First of Season Squash, Basil, Manchego Reserva, Preserved Lemon Vinaigrette  13

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

Peach, Squash, Harissa, Fritter   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

KRAPOW PASTA

Mushroom or Pork, Pappardelle, Farm Egg, Fried Peanut   25 

FULL BARN CHICKEN

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

LLANO SECO PORK

Butterball Potato, Pole Beans, Blueberry, Kohlrabi   28

EMIGH LAMB

Farro, Carrots, Green Garlic   29

 

FINALE

"CARROT CAKE"

Carrots, Ginger, Crème Fraîche, Walnut   11

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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