Spring Menus
APPETIZERS
Sweet Pea & Crab Blini
Dungeness crab, chive crème fraîche, avocado, preserved meyer lemon
Toasted Pita With Carrot Hummus
Whipped feta, carrot top pesto, roasted veggie crudo, frizzled kale
Sticky Pork Meatballs
Ginger, sesame, & scallion
Salmon Belly Poke Bites
Sashimi grade salmon belly, white sesame rice crisp,
cucumber avocado crudo, dill crème fraîche, sweet-hot-mustard, salmon roe
Citrus Bruschetta
Honey-butter crostini, honey-infused chèvre, tangerine jam,
blood orange & cara cara orange segments, kumquat, wild honey drizzle, pistachio nut dust
Bacon & Eggs Bruschetta
Wiseacre Farms egg salad with tarragon lovage and chives,
pickled radish, smoky paprika aioli, guanciale
Avocado Toast
Watermelon radish slaw, green goddess, lardon, chervil & Maldon Flake Salt
SALADS
Baby Gem Lettuce
Heirloom carrot ribbons, sunchokes, wild herbs,
toasted sunflower seed, drunken goat gouda, dried currants
Cobb
Buttermilk poached chicken breast, hass avocado,
6 minute boiled egg, Danish blue, burst grape tomatoes, maple-pepper bacon
Green Goddess & Butter Lettuce
Castelfranco, avocado, fava beans, smoked goat cheddar, crispy shallots
+add lemon-garlic grilled shrimp
Greek Panzanella
Persian cucumber, cherry tomatoes, thinly sliced red onion,
gypsy peppers, marinated feta, Brick Maiden bread
Grapefruit and Arugula
Shaved wild fennel, avocado, ricotta salata, toasted pepitas
DESSERTS
Chamomile Cake
Wild honey gelato, honeycomb
Individual Lemon Meringue Tartlet
Pastry crust, meyer lemon curd, brûléed meringue, candied lemon peel, meringue dust
Almond-Olive Oil Cake
Clementines, honey roasted almond, Napa Valley virgin olive oil
+ add Grand Marnier whipped cream or tangerine sorbet
Apricot Upside-down Cake
Mascarpone gelato, pistachio, browned butter glaze, thyme
Seasonal Ice Cream Sandwich
Honey-lavender ice cream sandwiched between Meyer lemon shortbread glazed with lavender icing
OR
Black sesame shortbread with matcha green tea Ice cream, rolled in toasted sesame
BRUNCH
Smoked Salmon Benedict
Model Bakery English muffin, poached egg, avocado, hollandaise, pickled shallot, arugula
French Ham & Asparagus Benedict
Thinly shaved French ham, swiss & gruyere, grilled asparagus, dijon-hollandaise, dill
Homemade Granola Parfait
Apricot-almond granola, wild honey Greek yogurt, elderflower poached apricots
Avocado Toast
Bellwhether Farms Basket ricotta, seasonal pesto,
fanned avocado, Tuscan herb olive oil, microgreen mix, aleppo pepper
Eggs en Cocotte
Baked eggs with chantarelles, leeks, goat cheese, and fines herbes
Lemon-Ricotta Soufflé Pancakes
Meyer lemon, basket ricotta, my grandmother’s secret maple syrup
Blood Orange Morning Loaf
Buttermilk loaf cake, blood orange glaze, vanilla bean pannacotta
Bagel and Lox Bar
House-made made bagels with all the fixings: Smoked salmon,
lemon-herb cream cheese, avocado, thinly sliced red onion, capers, dill, cucumber
+ add smoked trout or a hard-boiled egg
Quiche Aux Lardons
Camembert, asparagus, hen of the woods mushrooms, caramelized onion. Served with petite green salad
AMUSE BOUCHE
Leek and Potato Soup
Walnut-parsley gremolata, pig jowl cracklins
Spring Crab Cakes
Panko crusted lump-meat Dungeness Crab,
farro, quinoa and fava bean pilaf, preserved lemon tartar sauce,
green goddess drizzle
Shrimp, Fennel & Lemon Fritto Misto
Lightly fried with calabrian chili & preserved lemon aioli
English Pea & Nettle Soup
Wild mountain ham & mint
Green Lentil Soup
Sorrel, yogurt and marinated feta
Heirloom carrot and Orange Soup
Tamarind swirl, carrot confít
MAIN COURSES
Grilled Marinated Lamp Chops
Smoky eggplant purée, Moroccan roasted baby heirloom carrots,
chimichurri, miso-butter
Tagliatelle & Garlic Shrimp in Lemon Cream
Ramps, crispy prosciutto, ricotta salata, pine nuts
Buttermilk Poached Chicken Breast
Potato-celery root purée, lightly dressed field greens, blue cheese, slivered almonds
Spring Lasagna
Béchamel, artichoke hearts, spinach, wild mushrooms, 4 cheeses.
Topped with chicken & fennel sausage ragù
Crispy Skin Salmon & Heirloom Carrot Risotto
Pistachio-mint pesto, sheep’s milk feta, pea tendrils
Individual Chicken and Morel Pot-Pies
Spring veggies and flaky pastry with drunken herb gravy
Stinging Nettle & Ricotta Gnocchi
Tomato ragoût, shaved asiago
Spring in a Bowl Risotto
Oyster mushrooms, asparagus, peas & zucchini with pecorino
+ add grilled shrimp or scallops
Lemon-Tarragon Chicken
Seared & bathed in white wine cream with sautéed chanterelle's & baby broccoli
Catch of the Day
Spring herb compound butter, lemon-dill new potatoes, grilled asparagus