Menu

blood orange mignonette, horseradish cocktail sauce

white anchovy & garlic emulsion, riesling raisins, saba reduction

rosemary cavatelli pasta, cipollini, melted garlic, forest mushroom sugo, truffle goat cheese

five cheeses, crispy chicken skin topping

Jared's creation of three wings tossed in chili and chives

whipped honey butter

peach aguachile, pickled radish, crispy garlic, avocado-yuzu mousse

organic lettuces, applewood bacon, piquillo peppers, almonds, artichokes, smokey blue cheese, cherry tomatoes, cucumber, sweet corn, aged sherry dressing

toasted hazelnuts, goat cheese, pickled onion, cherry tomatoes, meyer lemon & dijon mustard vinaigrette

seasonally inspired and made from scratch

chef's personal selection of only the freshest seafood, limited availability

garden herb spaetzle, heirloom vegetables, meyer lemon & basil emulsion

organic quinoa, romanesco cauliflower, watercress

melted garlic & crème fraiche potatoes, pearl onions, heirloom vegetables, champagne béarnaise

blue cheese & garlic mashed potatoes, organic broccoli, wild mushrooms, fava beans, burgundy wine reduction

maitake mushrooms, chicory, basil pesto, sweet chili puree

sharp cheddar cheese, sweet gem lettuce, house pickles, shaved onion, hot house tomato, secret sauce, challah bun, hand cut herb fries

house pickles, garlic dill aioli, sweet & tangy coleslaw, challah bun, hand cut herb fries

forest mushrooms, sweet corn, baby squash, blue lake beans, whole grain mustard creme fraiche pecorino, crispy onion

alaskan halibut, white shrimp, salmon, p.e.i. mussels, manilla clams, roasted fennel, spicy tomato broth,
toasted rosemary focaccia

peanut butter gelato, spanish peanut crumble

vodka, licor 43, irish cream, coffee liquor, espresso

fresh local berries

with fresh local berries