March Menu

Heirloom Lettuces
speck. candied almond. chevre.

Sockeye Salmon Crostini*
mascarpone. caper. pickled shallot.

Warm Baby Artichokes
miners lettuce. smoked yogurt. pine nut.

Parisian Gnocchi
sunchoke. castlevatrano olive. parmesan.

Dungeness Crab Salad
normandy cider. granny smith. watercress.

Pan Seared Trout*
quinoa. carrot. almond milk.

Tagliatelle*
duck egg. oyster mushroom. pine nut.

Fried Oxtail Terrine
frisee. horseradish. crème fraîche.

Veal Sweetbreads*
rutabaga. collard greens. honey.

Slow Cooked Short Ribs*
potato. creamed nettles. red wine.

Pork Belly Sliders
celery root. apple. mustard.

Grass fed Beef Burger
provolone. fried shallot. whiskey ketchup.

Five Course Chefs’ Tasting Menu Available Upon Request 75