Project Description

Starters (choice of)

The Original Tomato Soup – mini grilled goat cheese

Crispy Brussels Sprouts – agave, lime, almonds, beet hummus

Tuscan White Bean Soup – sage, rosemary, evoo

Grilled Pear – crispy polenta, pine nuts, blue cheese fondue

Kale Caesar – Tuscan kale, anchovy, parmigiana Reggiano

Entrées (choice of)

Plant Based “Cassoulet” – oyster mushroom, tomato, white bean, spaghetti squash, rainbow chard

Wagyu Pot Roast – potato puree, roasted carrots, crispy onions, bacon, mushrooms

Cacciucco – shrimp, cod, salmon, mussels, sage, tomato, garlic bread

Wagyu Flatiron +$8 – potato puree, red wine jus, glazed carrots, chard

Mary’s Chicken Confit Risotto – butternut squash, chard, sage oil

Gnocchi Bolognese – potato dumpling, san Marzano tomatoes, grass finished beef & pork,

Desserts (choice of)

SALT Chocolate Caramel Tart – passionfruit puree, maldon sea salt, espresso gelato

Local Pear Cake – walnut, caramel sauce, vanilla ice cream

Lemon Cashew Cheesecake – berry compote, mint oil, coconut chantilly

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