MENU

Menu items are subject to change on a daily basis due to availability, quality or boredom.

~ small plates great for sharing ~

Tomato Toast
12

‘Carolina Gold’ Rice and Butterbeans cooked in soft butter, with crushed garden leaves
12

Steamed Gulf Oysters, warm turnip puree,  ‘Texas’ Tarragon, horseradish, white pepper
10

Warm Dutch Crunch roll with split butter, ‘Cherry Bomb’ pepper hot sauce, ‘Mexican’ oregano and ham
10

‘Arava’ Melon brushed with cilantro and piquant pepper paste, cured citruses, sumac
12

~ small plates not as great for sharing ~

Fluffy salad of ‘Gem’ Lettuces, spiced sunflower seeds, chervil and Earl Grey tea vinaigrette
8

Celtuce with a smoked beef tartare, ‘Gypsy’ peppers and preserved green tomatoes
15

Tart Peaches basted in beurre noisette and farm herbs, with spicy arugula 
12

Hand-rolled farfalle pasta in sauce vin jaune, with ‘Barese’ chard and braised rabbit
22

Italian Bread Dumplings with braised mustards, beans, and whey sauce
14

 

~ main dishes ~

Local Mushrooms and ‘Royal Corona’ Beans stewed with sauerkraut and gremolata
18

Gulf Snapper with an aromatic broth, ‘Bloomsdale’ spinach pistou and ‘Meyer’ lemon
28

Roasted and Poached Heritage Chicken, roast carrot condimento, dill and ‘Persian’ cucumber
28

Shaved Loin and Rib of Wagyu, ‘La Ratte’ potatoes warmed in cultured butter, anchovy, grilled parsley
39

~ dessert ~

“Cannoli” stuffed with milk chocolate mousse, preserved calamansi, dried cherry, pistachio and whipped ricotta
7

Frozen Yogurt, oranges and oregano
12

Paris-Brest filled with sweet Swiss cheese cream, honey caramel
12

Warm Blueberry Buttercake with cold, sweet cream
14

Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk
may increase your risk of foodborne illness.