Lucy's Table

brown butter sauce, parmesan Romano, crispy shallots and pancetta

manchego cheese

pickled daikon cucumber with horseradish creme

remoulade and grilled asparagus

chef's daily mix of selected appetizers

tomato, corn, jalapeno, lime with microgreens, cilantro and scallion salad in a wonton cup

yukon gold and roasted fennel, served with saffron pommes frites

pear, spinach, red onion, cilantro, feta, cider vinaigrette

focaccia croutons, pecorino Romano, anchovy vinaigrette

elephant garlic chips, macadamia vinaigrette, fresh goat cheese

homemade mozzarella, heirloom tomato, eggplant, balsamic reduction

warm new potatoes salad with whole grain mustard vinaigrette, green beans, and spicy peach compote

stuffed with tellagio and prosciutto, served with scallop potatoes and pan jus

mascarpone whipped potatoes, manchego cheese

wild mushrooms, sweet peas, finished with camembert and white truffle oil

peccorino Romano crusted summer squash, corn and chantrelle relish, with tomato foam

roasted garlic and horseradish mashed potatoes, beer soaked onion rings, porter demi

soy, wild mushrooms, vegetables, housemade ketchup and parmesan panko crust, mushroom jus

braised wild boar, bing cherries and chevre, hazelnuts, finished with boar braising sauce

served with baby carrots, fingerling potatoes, golden beets and carrot, coconut curry sauce

risotto with broccolini and maitake mushrooms, huckleberry and jasmine lamb jus

warm flourless chocolate cake, whipped cream and nut Florentine

vanilla sugar topping

served warm with housemade rosemary ice cream, cracked pepper syrup