Shaved beef tongue on a crostada with pickled carrots and onions, Dijon mayonesa, cured egg yolk and Italian style salsa verde.
Savory parmesan custard served with basil oil, Wild Poppies olive oil, balsamic reduction and a parmesan fricco.
Chicken, shiitakes and wild rice in a lemony chicken broth. Gluten-free.
Baby spinach tossed in honey-dijon vinaigrette with oranges and pomedgranates. Topped with garden variety sheeps milk feta. Vegetarian and gluten-free.
Smooth saffron-cauliflower soup with red bell pepper sauce and a goat cheese swirl. Vegetarian and gluten-free.
Housemade artisanal cheese sauce with truffle pieces.
Braised fogline farm chicken tossed in a shallot cream sauce with romanesco and morel mushrooms.
Carnaroli rice with roasted grapes, arugula and Parmesan topped with fogline farm pork belly.
Creamy kipiti Kikorangi blue cheese and spinach stuffed housemade porcini pasta. Tossed in walnut sauce with roasted radicchio and balsamic reduction.
Served with garlic-jalapeno sauce, forbidden rice, parsnip puree and broccolini. Gluten-free.
Cooked to medium rare. Served with Purple Majesty potato puree, brussel sprouts, pancetta lardons and Dijon compound butter. Gluten-free.
Housemade cottage cheese with Moorish spices and sherry poached Hen of the Woods mushrooms served with saffron orca beans, sautéed kale and fried onions. Vegetarian, vegan and gluten-free.
Stuffed with housemade rosemary ricotta. Served with scallion polenta, spaghetti squash and braised fennel. Gluten-free.
Flourless chocolate bundt cake with whipped cream, chocolate sauce, caramel sauce, pomegranate syrup and cocoa nibs. Gluten-free.
Vanilla buttermilk panna cotta with red wine figs, husk cherries, toasted walnuts, lemon zest and sugar tuille.
Frozen mousse with hazelnut praline and chocolate tuille.
House-made sorbet that change with the seasons. Call to see what our flavors are this evening. Vegan and gluten-free.
Choose any three from our selection of artisanal cheeses served with accompaniments and housemde crostini.
Walnut cake layered with housemade buttermilk ricotta, pear gelee and butter browned pears. Served with butter toffee walnuts, rosemary infused red wine gastrico and caramel sauce.
Served with a cocoa nib nougatine. Gluten-free.
Uncommon framboos raspberry blonde ale, strawberry gelato, strawberry syrup and contains alcohol.