Reservations

Spring Menu
Available daily with all reservations

 

Lettuces, avocado, black garlic Caesar, parmesan, foccacia crisp – 18

Brussel sprouts, n’duja aioli, pickled celery, agrodolce – 16

Grilled snap peas, house-made ricotta, fresh horseradish, herbs – 15

Barbeque carrots, ranch dip, dill, pecans – 16

Grilled broccolini, Mighty Cap mushroom, Mangalista lardo, bacon breadcrumbs – 16

 

Roasted chicken, asparagus, baby turnip, black sesame bernaise – 36

Etto conchiglie puttanesca, green garlic, caper, olive, bronze fennel -32

Shrimp and grits, peanut curry, sorrel – 34

Market fish, English peas, mighty cap mushrooms, bacon, sauce ravigote – 40

Mangalitsa pork, grilled cabbage, black rice, grenache butter – 48

Braised short rib, creamed kale, pepper jelly – 48

 

Crispy fingerling potatoes, caramelized onion dip – 13

House made sourdough focaccia, strawberry black pepper butter – 14

Side of garlic & leek  farmer’s cheese – 7

Marinated olives – 9

Bowl of parsnip soup, chamomile oil, Islay creme fraiche, parsnip chip – 14

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, CA.

Ragged Point
bloomy rind, triple cream cow milk. Stepladder Creamery, Cambria, CA

Goat Cheddar
100% goat milk, semi-soft and buttery. Central Coast Creamery, Paso Robles, CA.

Pork Rillettes
slow-cooked pork shoulder/belly, aromatic pepper, nutmeg, bay laurel.

Salami finnocchiona
Ground pork salami, fennel seed, white wine, black pepper.

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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. 

Marinated mushrooms on toast

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!