Project Description

Starters (choice of)

Roasted Organic Cauliflower Soup
coconut cream, pepitas, parsley oil

The Brussels Sprouts
sriracha-lime glaze, beet hummus, pickled onions, almonds

Cheese and Charcuterie for 2
selection of imported and domestic cheeses and cured meats with accoutrements

Roast Delicata Squash Salad
quinoa, arugula, kale, dried mission fig, pine nuts, pomegranate vinaigrette

Entrées (choice of)

Braised and Wood Fired Grilled Spanish Octopus
celeriac puree, radish, turnip, frisée, citrus vinaigrette, black garlic aioli

Grass Finished Citrus Braised Short Rib
local root vegetable, potato puree, chimichurri

Vegetable Tasting
roasted local root vegetables, crispy polenta, sumac dusted roast cauliflower, braised kale, butternut squash soup sip

Mary’s Chicken Two Ways
butternut squash puree sweet potato puree, Calabrian chilies, collard greens, roast garlic and herb jus

Desserts (choice of)

Rustic Bread Pudding
raisins, dried fig, crème anglaise, honey coriander whipped cream

Pumpkin Spice Crème Brule

White Wine and Honey Poached Pear
vanilla, hazelnuts, caramel

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