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

BEET SALAD

Kales, Chèvre, Walnut, Sherry   13

ASPARAGUS AND STRAWBERRY SALAD 

Bloomsdale Spinach, Shallot, Pink Peppercorn Vinaigrette   12

Spring vegetables and "egg"*

Roasted, Pickled and Raw Vegetables, Cider Vinegar, Pasture Egg, Blossoms   14

Oysters*

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

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

Mushrooms, Fava Greens, Pilaf, Chardonnay   26

LLANO SECO PORK

Polenta, Asparagus, Fennel   28

EMIGH LAMB

Green Garlic, Black Garlic, Vialone Nano Rice, Leek   29

 

FINALE

KIWI BREAD PUDDING

Kiwi Jam, Walnut, Brown Sugar Frozen Custard   13

HORCHATA

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

STRAWBERRIES AND CREAM

Jam, Lemon, Strawberry Sorbet   12

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