Reservations

Spring Menu
Available daily 11–4

 

Brandade Mantecate, chives, fried capers, crostini – 18

Fried Castelvetrano olives, goat cheese, nduja, saffron honey – 18

Bautista Family Farms golden beets, magnolia arugula, pickled onions, artichoke-feta dip – 18

Grilled Asparagus, marinated chickpeas, burrata, coconut herb dressing – 18

Smokey cashew dip, eggplant and tomato conserva, rye cracker – 18

Field lettuces, shaved giardiniera, garden herbs, truffle grain mustard – 16

 

Flannery flat iron steak, whipped avocado, oil poached tomatoes, verbena – 52

Trombe Pasta, Braised Short Rib, sage, confit tomato, nutmeg buttermilk mornay – 36

Bucatini Pasta, Mighty Cap Mushrooms, sundried tomato vinaigrette, walnut oil, creme de Raifort – 32

Winfield Farms Mangalitsa pork, fennel, soubise, Cara Cara orange – 48

Grilled Half Chicken, English peas, charred escarole, adobo jus, Chef’s seasoning salt – 45

Market Fish, snap peas, fava leaves, Romesco – 38

 

House-made Sourdough Focaccia, lavender butter, citrus salt – 14

Garlic & Leek Farmer’s Cheese – 7

Citrus-Marinated Olives – 10

Garden Herb Marcona Almonds – 12

Cheese & Charcuterie Board

A seasonal board served with crostini, whole grain mustard, cornichon & preserved veggies

 

Farmer’s cheese
Whipped with garden garlic & leeks — Stepladder Creamery, Cambria

RAGGED POINT
Triple cream cow milk, bloomy rind — Stepladder Creamery

MIDNIGHT MOON
100% goat milk, semi-soft and buttery — Cypress Grove

Salami finnocchiona
Pork salami, fennel seed, black pepper — Alle Pia

Coppa
Dry cured pork shoulder, black pepper, nutmeg — Alle-Pia

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About Our Restaurant

Our tasting room opened in 2009 and in 2014 we added our lunch program to compliment it. Our menus feature fresh, local and high quality ingredients alongside daily harvests from our Chef’s Garden. 

Chef's Garden

Our organic, regenerative Chef’s Garden grows over 300 different cultivars of heirloom vegetables, fruit, herbs and flowers alongside laying hens and honeybees. Everything is harvested at the peak of freshness to be used in our restaurant. We focus on growing hard to find varieties and interplant edible crops with show stopping ornamental flowers, including an incredibly diverse selection of dahlias each summer. These colorful blossoms attract pollinators and star in stunning floral arrangements for our visitors to enjoy. The Chef’s Garden is open to all visitors and we invite you to take a stroll during your next visit!

Illustration by Anna Takahashi