MENUS
Beginning
Burrata
(GF on request)
Imported burrata cheese, pesto, marinated eggplant, pine nuts
Picnic Board
Prosciutto di Parma, Salami, Mortadella with pistachio, pickled vegetables, three cheeses, truffle honey, Grissini, Taralli crackers
Roasted Beets
Cumin-caraway infused roasted beets, goat cheese mousse, house-made granola
Steak Tartar
Fresh, prime grade Angus beef, shallots, cured egg yolk, cornichons, American Paddlefish caviar, Worcestershire, mayo, sunchoke chips
Mediterranean Octopus
Charred Spanish octopus, fingerling potatoes, confit baby tomatoes, capers, Kalamata olive powder, paprika oil
Escargot
Classic French escargot, garlic-parsley butter, preserved lemon, grilled baguette
Tuna Crudo
Sushi grade, fresh Saku tuna, yuzu-soy emulsion, avocado mousse, cucumber, serrano chili, wonton crumbles
Salad
Greek
Imported feta cheese, vine ripe tomatoes, English cucumbers, mixed peppers, olives, red onion, red wine vinaigrette
Organic Garden
Mixed local greens, radish, avocado, red onion, heirloom tomato, shallot vinaigrette, shaved parmesan cheese
Tuscan Kale
Black kale, sourdough croutons, shaved Grana Padano cheese, Caesar dressing
Oriental Salad
Baby Bok choy, Napa cabbage, scallions, Soba noodles, cashew-soy emulsion, sesame seeds
Salad Add-ons
Tofu 5 • Chicken 7 • Grilled Shrimp 14 • Salmon 10 • Steak 14
Sandwiches & Bowls
Sandwiches served with garden salad or hand-cut duck fat fries.
Falafel Bowl
Hand-craft Falafel, chickpea salad, garlic-tahini sauce, feta cheese, saffron rice, pita bread
Poke Bowl
Sushi grade tuna and salmon, sticky rice, Asian slaw, wakame, sesame seeds
Butcher’s Burger
Short rib, sirloin & brisket blended patty, sharp Cheddar cheese, applewood smoked bacon, tomato, red onion, lettuce, Duke’s mayo, dill pickles, Brioche bun
California Chicken Sandwich
Grilled organic chicken breast, applewood smoked bacon, avocado, pepper jack cheese, alfalfa sprouts, Duke’s mayo, Ciabatta bread
Spiced Lamb Flatbread
Braised pulled lamb shoulder, Tzatziki, harissa-chickpeas, onion, tomato, grilled Naan bread, za’atar
Short Rib Grilled Cheese Sandwich
Seven-hour braised Angus beef, pickled red onions, chive-goat cheese, multigrain bread
Italiano Panini
Grilled eggplant, Burrata cheese, baby arugula, pesto, toasted baguette
Pasta & Risotto
Cacio E Pepe
Chitarra pasta, Tellicherry peppercorn, Pecorino Romano, black truffle
Bucattini Al Pomodoro
(Vegan on request)
San Marzano tomato sauce, fresh basil, Parmigiano Reggiano
Pappardelle Alla Bolognese
Pork & beef ragu, fresh basil, pine nuts, Grana Padano cheese
Wild Mushroom Risotto
Aged Accquerello rice, wild mushrooms, baby arugula, Parmigiano Reggiano
Main Course
Roasted Half Chicken
(GF on request)
Semi-boneless brined organic chicken, lavender-infused fingerling potatoes, salsa verde, charred scallions
Mushroom Strudel
(Vegan on request)
Locally foraged wild mushrooms duxelles. Baked in vegan pastry and served with local farmer’s market vegetables
Kvarøy Arctic Salmon
(GF on request)
Rosemary basted sustainable salmon, summer succotash, pickled green tomato-chili relish
Chilean Sea Bass
(GF on request)
Panko-fennel pollen crusted seabass, tomato-saffron sauce, warm potato kale
Grilled Skirt Steak
(GF on request)
Prime Angus beef, Guasacaca sauce (Venezuelan pickles avocado sauce), hand-cut steak fries
Sides
(GF on request)
Cauliflower puree • Catalan spinach • Glazed carrots • Lavender-infused fingerling potatoes • Roasted potatoes & kale • Couscous, dates & figs • Summer succotash
Cured Meats & Artisan Cheeses
(For Two)
Three cheeses and assorted cured meats, mixed nuts, house mustard, truffle honey, Grisinis bread sticks, pickled vegetables, taralli crackers
Mezze Vegetables
(For Two, Vegan on request/GF on request)
Curried cauliflower, pickled vegetables, beet hummus, cucumber yogurt, hydro lettuces, falafel, Labneh yogurt balls
Beginning
Burrata
(GF on request)
Imported burrata cheese, pesto, marinated eggplant, pine nuts
Smoked Trout Plate
Red ruby trout, onion agrodulce, baby arugula, radish
Roasted Beets
(Vegan on request)
Cumin-caraway infused roasted beets, goat cheese mousse, house-made granola
Steak Tartar
(GF on request)
Fresh, prime grade Angus beef, shallots, cured egg yolk, cornichons, American Paddlefish caviar, Worcestershire, mayo, sunchoke chips
Mediterranean Octopus
(GF on request)
Charred Spanish octopus, fingerling potatoes, confit baby tomatoes, capers, Kalamata olive powder, paprika oil
Escargot
(GF on request)
Classic French escargot, garlic-parsley butter, preserved lemon, grilled baguette
Tuna Crudo
(GF on request)
Sushi grade, fresh Saku tuna, yuzu-soy emulsion, avocado mousse, cucumber, serrano chili, wonton crumbles
Roasted Piquillo Peppers
(GF on request)
Blue crab stuffed peppers, lemon-chive aioli, squid ink vinaigrette
Salad
Greek
(Vegan/GF on request)
Imported feta cheese, vine ripe tomatoes, English cucumbers, mixed peppers, olives, red onion, red wine vinaigrette
Organic Garden
(Vegan/GF on request)
Mixed local greens, radish, avocado, red onion, heirloom tomato, shallot vinaigrette, shaved parmesan cheese
Tuscan Kale
(GF on request)
Black kale, sourdough croutons, shaved Grana Padano cheese, Caesar dressing
Nikkei Salad
(Vegan on request)
Baby Bok choy, Napa cabbage, scallions, Soba noodles, cashew-soy emulsion, sesame seeds
Salad Add-ons
Tofu 5 • Chicken 7 • Grilled Shrimp 14 • Salmon 10 • Steak 14
Pasta & Risotto
Cacio E Pepe
Chitarra pasta, Tellicherry peppercorn, Pecorino Romano, black truffle
Paccheri Alla Norma
(Vegan on request)
Organic paccheri pasta, eggplant, pine nuts, ricotta salata, San Marzano tomatoes
Short Rib Agnolotti
Braised Angus short rib stuffed pasta, oyster mushrooms, horseradish, braising liquid, Parmigiano Reggiano cheese
Seafood Risotto
(GF on request)
Aged acquerello rice, shrimp, octopus, mussels, clams, tomatosaffron brodetto broth
Main Course
Roasted Half Chicken
(GF on request)
Semi-boneless brined organic chicken, lavender-infused fingerling potatoes, salsa verde, charred scallions
Mushroom Strudel
(Vegan on request)
Locally foraged wild mushrooms duxelles. Baked in vegan pastry and served with local farmer’s market vegetables
Berkshire Pork Shank
(GF on request)
Slow roasted pork shank (fall off the bone), onion agrodulce, Catalan spinach, shaved fennel
Kvarøy Arctic Salmon
(GF on request)
Rosemary basted sustainable salmon, summer succotash, pickled green tomato-chili relish
Chilean Sea Bass
(GF on request)
Panko-fennel pollen crusted seabass, tomato-saffron sauce, warm potato kale
Colorado Rack of Lamb
Pan-roasted Colorado lamb, Kalamata olive yogurt, couscous with dates & figs, charred eggplant puree
Tomahawk Steak
(For Two, GF on request)
32oz. Prime, bone-in ribeye, gorgonzola butter, aged balsamic glazed Cipollini onions (for two, carved tableside)
Petite Filet
(GF on request)
Pan-seared prime tenderloin, black truffle jus, cauliflower puree, glazed carrots
Sides
(GF on request)
Cauliflower puree • Catalan spinach • Glazed carrots • Lavender-infused fingerling potatoes • Roasted potatoes & kale • Couscous, dates & figs • Summer succotash