Dinner Menu

Sunday, July 5th, 2015

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Summer Prix Fixe

Three Course  45.                   Four Course 55.                      Five Course 65.


Braised Kale Salad, zucchini, Eleven Brothers goats milk tomme, apricots and crumbs

Berry Patch Strawberries, mozzarella, radish, basil, pea shoots, black pepper and EVOO

American Wagyu Beef Tartare, kimchi, peanuts, cilantro and lettuce

Pete’s Greens, chive blossom vinegar, avocado, charred jalapeno and buttermilk dressing, scallion



Chicken Liver and Almond Pate, strawberry and white balsamic chutney, burdock, mustard, toast

Lee Farms Ricotta, Woven Roots sugar snaps, mint, chili oil, lemon, cucumber and upland cress

Marinated Octopus, oranges, halloumi, black olives, oregano, fennel and pepperoncini

Bone Marrow Braised Dandelion Greens, early tomatoes, slow poached egg and Parmesan


Fried Hake, peas, green goddess, potatoes, Leahey bacon, butter lettuces, cockles

Pan Roasted Steelhead, white beans, scape, lemon, parsley, asparagus and broccoli

BBQ Braised Beef, quinoa, smoked cabbage and kohlrabi slaw, lime

Spaghetti, summer squash and Vidalia onion crema, pecorino

Peppered Pork Belly, Japanese turnips, turnip greens, pickled green strawberries, spinach, mustard



Panna Cotta of Animal Farm Buttermilk “Curds and Whey”, purple basil and strawberry granita

more strawberries, mango lassi

Lemon Cheesecake, brown sugar and graham crumble, stone fruit jam, ginger syrup

Frozen Peanut Butter Pie, currants, whisky and whipped cocoa