Chef Jesse Wiley Mallgren     Sous Chef Eric Frischkorn     Gardener Geno Ceccato

Served April 1, 2006

Spicy Hazelnuts, Watermelon Radish, Creamy Parmigiano-Reggiano Dressing

$9

Preserved Meyer Lemons, Estate Chive Blossoms

$9

Point Reyes Blue Cheese, Pears, Pine Nuts, Applewood Smoked Bacon Vinaigrette

$11

Navarro Verjus, Black Beluga Lentils, Organic Raisins, “Grabiche”

$12

Red Beets, Roasted Dikon, Cara Cara Oranges, Micro Greens

$16

Brioche “French Toast”, Pistachios, Lingonberry and Foie Gras Pan Sauce

$17

Pea Sprouts, Carrot Ravioli, Coconut, Ancho-Cardamom “Froth”

$13

Parma Prosciutto, Blood Orange Hollandaise

$12

Slow Cooked Broccoli Raab, Garlic, Chili Flakes, DaVero Extra Virgin Olive Oil

$19

Spring Garlic and Fingerling Potato “Hash” Mussels, Bloomsdale Spinach, Truffle Sauce

$27

Pinot Noir “Syrup”, Nettle Spaetzle, Young Artichokes, Crayfish Brown Butter

$24

Garden Asparagus and Cilantro Slaw, Jasmine Rice “Juk”, Asparagus and Ginger Nage

$28

Roasted Breast and “Sous Vide” Leg, Oyster Mushrooms, “Anson Mills” Polenta, Duck Essence

$27

Grilled Tenderloin and Crisped Belly

With Peruvian Giant White Beans, Wilted Escarole, Mustard Sauce

$26

Flat Leaf Parsley, Mushrooms, Parsnip Purée, Beef Cheek Ragoût

$36

Our Corkage Fee Is $15.00 Per 750 Ml Bottle, With A Two Bottle Maximum.

One Guest Check And A Service Charge Of 18% Shall Be Presented To Parties Of 8 Or More.

Prices and items subject to change without notice. Prices do not include tax or tip.