Project Description

First Course (choice of)

roasted butternut squash & apple soup, guajillo chile crema

riptide cape cod oysters on the shell, spicy ginger cucumber mignonette

smoke red trout, mustard gold beet pickles, salmon rose, sea salt potato chips

roasted pear, point reyes blue cheese, buttery crostini, slivered dried figs, black pepper honey… add prosciutto +$3

mushroom & wild rice fritters, miso, winter radish, scallion

Second Course (choice of)

warm roasted organic beet salad

organic mixed greens salad

winter salad: kale, celery, sliced pear, green lentils, manchego cheese, maple walnut vinaigrette

Third Course (choice of)

“chicken parm” panfried chicken breast, burrata, roasted tomato, sauteed escarole, parmesan

grilled smoked pork loin, roasted butternut squash, gala apples & poblanos, creamy adobo sauce, pumpkin seed tortilla crisp

linguine, roasted pumpkin broth, brussels sprouts, sage, toasted walnuts, parmesan

porcini grilled mahimahi, leek & cauliflower risotto, smoked mushroom butter, fried parsley

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