start

cipollini onion, kalamata olives, goat cheese, mixed organic, tomato vinaigrette

shrimp tempura      

11

citrus reduction, scallion oil, cucumber & red onion salad

sweet potato puree, coconut cream sauce, micro greens with citrus vinaigrette

green

oven roasted tomatoes, grilled focaccia croutons, shaved parmigiano-reggiano, caesar dressing

humbolt fog goat cheese, roasted walnuts, pomegranate balsamic, micro greens

locally-grown custom blend of organic greens, creamed goat cheese, balsamic marinated strawberry, virginia sparkling wine vinaigrette

soup

artisan onion soup

sweet vidalia onions, shallots, red onions, beef broth, sliced French baguette, melted swiss, mozzarella and gruyere

soup de jour

chef’s daily creation using local fresh ingredients

main

pan seared scallops

butternut squash porcini risotto, wild mushroom, sweet corn emulsion, truffle oil

pan seared bass

white bean & pancetta argout, mache, blood orange cream

orange barbecue glazed salmon

oven roasted fingerling potatoes, asparagus, rosemary oil

free range chicken

mascarpone polenta, asparagus, rosemary oil

port beef braised short rib

celery root infused orzo, truffle, wilted spinach, port reduction

8oz filet mignon

pont-neuf potato, watercress sesame salad, redwine reduction, horseradish cream

parpadelle ribbons

mushroom short rib ragu, oven roasted tomato, fresh basil

wild mushroom ravioli

seasonal wild mushrooms sautéed in white wine and garlic finished with pesto cream