Main Course
Artisan Duck Two Ways gf 38
Pan Seared Duck Breast, Confit Leg, Cranberry Bourbon Glaze, Haz elnut Crema, Crisp Bitter Green Salad
Roast Half Chicken* gf 36
Air Chilled Organic Chicken Breast, Confit Leg, Local Mushroom R isotto
Warm Baby Spinach Salad, Sherry Vinaigrette
Roasted Rack of Lamb* gf 42
Eggplant, Merguez Sausage, Chimichurri, Fennel Barigoule
Filet Mignon* gf 48
Pomme Purée, Braised Greens, Cipollini Onion, Bordelaise Sauce
Grilled Salmon Chicharrón* gf 38
Sustainably Raised Grilled Salmon, Grilled Sous Vide Fennel, Green Olive Pistou, Red Pepper Coulis
Grilled Marinated Spring Vegetables gf, vg 32
Confit Piquillo Peppers, Confit Leeks, Heirloom Potatoes, Toasted Couscous
Sesame Roasted Broccoli gf, vg 32
Mashed Carrot and Fennel Purée, Herbed Cannellini Beans
Sides
Roast Baby Carrots with Pistou gf, vg 9
Grilled Spring Vegetables gf, vg 10
Grilled Asparagus with Manchego Cheese and Marcona Almonds gf, v 9
Tempura Cauliflower with Sweet Chili vg 10
GF Indicates items that are carefully prepared to be gluten-free but may still contain trace amounts. V Indicates items that are vegetarian. VG Indicates items that are vegan. Indicates items are wellness and health foods.
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.