Reservations

Summer Menu
Available daily 11–4

 

Fried Castelvetrano olives, whipped ricotta, hot honey, sea salt – 18

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

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

Market lettuces, avocado, Parmesan-Reggiano, Mediterranean spiced ranch – 18

Crispy Mushroom, truffle aioli, porcini salt, hot sauce – 22

Line Caught Crudo, Chef’s Daily Preparation (limited quantities) – MP

 

Flannery flat iron steak, amarosa potato, petite broccolini, Calabrian chili butter – 52

Veal Delmonico, ancho-honey braised collards, pomme puree, veal jus – 95

Roasted Chicken, carrots, vadouvan, brandy Tellegio sauce – 38

Confit Duck, Heirloom tomato, plum, wild rice salad – 38

Lamb Riblet, pickled green tomato slaw, pomegranate-lamb reduction – 56

Cauliflower Steak, farro, dates, cucumbers, beets – 28

Grilled Calamari, nectarine, kholrabi, burnt eggplant, spiced vinegar – 26

Market Fish, mole blanco, grapes, fennel pollen – 40

 

House-made Sourdough Focaccia, avocado butter, smoked salt – 16

Summer Corn, ricotta, truffle butter, corn pudding – 18

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

55

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