spring/summer sample menu options

Snack Boards/Starters

arugula chip w/ herb soubise, goat gouda, and flowering dill

chouquette w/ pork pate, stonefruit jam, and cornmeal

tartelette w/ burrata, cherry tomato, and oregano oil

charred komatsuna w/ citrus and koji glaze

House Bread w/ salted butter

First Course

Carrot w/ yogurt, citrus, seed crunch

Charred squash w/chili, cultured cream

Zucchini carpaccio w/ lemon, pine nut, and parmesan

Pea Salad w/ garlic scape, lemon, and breadcrumb

Fiddlehead & Potato w/mustard-koji vinagrette

Second Course

toasted millet w/ black trumpet butter, blistered shisitos, and fairytale eggplant

Old Crow Ranch pork loin w/ fennel mustard, charred radicchio, and citrus

Third Course

roasted peaches w/ kashmiri streusel, brown butter ice cream, and jam