dinner menu 8.24

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food description

Menus are seasonally driven featuring the best from
our local farmers & artisans

dinner is served sunday – saturday from 5:30 to 10:00


starters

purée of spinach soup 9
crème fraîche, chives

prosciutto and squash butter bruschetta 13
fried egg, cherry tomato, mint

grilled japanese eggplant 14
chanterelles, poblano, miso brown butter

fried green tomato 10
dill pickle mayonnaise

torn butter lettuce salad 11
grilled corn, bacon, blue cheese

baby artichoke and spinach pizza 18
slow cooked tomato sauce, mozzarella, chile flakes

mixed summer greens 12
romano beans, cherry tomatoes, feta, yogurt

olive oil poached tuna 11
appaloosa beans, pickles, castelvetrano olives

mesquite roasted lamb chop 14
fresh polenta, chimichurri

heirloom tomato and watermelon salad 12
cilantro, scallion, feta

leaves of romaine 11
creamy garlic dressing, balsamic roasted red onions, capers, grana padano

skillet roasted mussels 11 / 19
garlic, sun dried tomatoes, saffron, grilled bread


entrées

pan seared oregon albacore 25
summer squash coulis, frikeh, tomatoes

clay oven fired pork chop 26
grilled fennel, peach bread pudding, corn, chanterelles

crispy chickpea fritters 21
grilled naan, tomatoes, mint, cucumber yogurt

mesquite fired chicken 24
new potatoes, basil pesto, raw squash salad

coal roasted lamb leg 27
fried chickpea cake, ratatouille, tapenade

pan seared muscovy duck breast 29
padrón chiles, corn, chanterelles, black currant purée

grilled oregon chinook salmon 30
hand cut pasta, braised pole beans, pancetta, summer squash

charcoal roasted flank steak 26
tomato, cucumber, stilton, walnuts

menus are subject to change

~please note, not all ingredients are listed on our menus.  If you have dietary restrictions, or food allergies, please let the hostess and your server know and we will happily accommodate your needs~

20% gratuity will be added to parties of 6 or more