Mariposa

Julienne red pepper and onion, dodoni feta, dijon tarragon vinaigrette

Young romaine hearts, caesar dressing, local edam, white anchovies, rosemary crostini

Fresh artisan buratta, baby arugula, extra virgin olive oil, aged balsamic vinegar

Kumamoto oysters on the half-shell, topped with lime, aji chile vinaigrette, vanilla bean creme fraiche, smoked quinault river steelhead roe

Pea shoots, cucumber, avocado, wasabi, soy and ginger sauces

Lime and aji chile vinaigrette, cilantro emulsion

Poached wild shrimp and brie filling in tender gnocchi dough, pan-browned and served with tomato confit cipollini onion ragout

Oak-smoked bacon chive risotto; gala apple, basil and frisee salad; granny smith beurre blanc

Mediterranean olive, roasted pepper and caper vinaigrette, abalone mushroom, chevre mashed yukon gold potatoes

Roasted red pepper and black bean sauces, salad of frisee, micro herbs, local sweet corn, heirloom cherry tomato wedges

Smoked paprika, chives

Beurre blanc, rockhill creamery aged edam

Watercress salad, muscat reduction

Beaujolais reduction sauce, explorateur cheese, baby greens

Melted chevre, red and green chili sauces, crispy shallots and leeks

Roasted cipollini onions, house dried tomatoes, mushroom broth, vegan

Pan-roasted boneless quail breast, house-cured white truffle prosciutto, fresh sage leaves, miso-braised kale and mushrooms, cabernet reduction, crispy smoked shallots

Lemonthyme beurre blanc, chevre mashed potatoes, sauteed chard and baby spinach

Pontack sauce, chevre-mashed yukon gold potatoes

Maple peppered bacon, crisp potatoes anna, sauteed wild mushrooms, roasted cipollini onions, rich red wine sauce, horseradish creme fraiche

Free-raised veal, lemon, wine, caper pan sauce, chevre mashed yukon gold potatoes

Masala-seared boneless loin chop, syrah, mint, juniper jelly, roasted cherry tomato sauce, yam, parsnip, yukon gold potato gratin

Topped with foie gras and cipollini onion, st. andre cheese, yam, parsnip, yukon gold potato gratin, red wine reduction sauce

Pickled lotus root, lime and aji chile vinaigrette, cilantro emulsion

Young romaine hearts, caesar dressing, rosemary crostini

Julienne red pepper and onion, dijon tarragon vinaigrette

Red and green chili sauces, micro greens, crispy shallots and leeks

Wild baby arugula, extra virgin olive oil, aged balsamic vinegar

E.V.O.O. poached yukon gold slices, mediterranean olive, roasted pepper and caper vinaigrette

Roasted red pepper and black bean sauces, salad of frisee, micro herbs, local sweet corn, heirloom cherry tomato wedges

Roasted cipollini onions, house-dried tomatoes, mushroom broth