Appetizers
Oven-dried Tomato Flatbread
Beefsteak Tomatoes, Mozzarella di Bufala, Aged Balsamic
13.00
Three-Meat Signature Meatballs
Picholene Olives, Herbed Orzo, Chimichurri, Lavender Mint
15.00
Pork Pâte Flatbread
Roasted Garlic, Mascarpone Cheese, Royal Trumpet Mushroom Chips
14.00
Baked Local Prawns
Charred Lemon, Blistered Baby Tomato and Cippolini Onion Relish, Watercress
20.00
Roasted “Surf & Turf”
New Smyrna Clams, Saffron-infused Fennel and Chorizo Butter, Bone Marrow
16.00
Duck in all its Glory
House-made Sausage, Rillettes, Prosciutto, Duck Liver Pâté, Cranberry Compote
17.00
Sonoma Goat Cheese Ravioli
Tomato-Fennel Broth, crispy Mushrooms, Tiny Basil, Benziger Estate Olive Oil
14.00
Sushi
Tuna Four Ways
Poke, Tartare, Maki, Nigiri
26.00
Yuzu-marinated Sashimi
Yellowfin Tuna, Salmon, Hamachi, Snapper, Wasabi Oil
24.00
Dragon Roll
Spicy and Tataki Tuna, Shrimp Tempura, Bell Pepper, Avocado, Chili-Soy Glaze
29.00
Spicy Kazan Roll
Crab, Shrimp, Scallops, Tuna, Fireball Sauce
26.00
California Combination Roll
Jumbo Lump Crab, Avocado, Cucumber, Shrimp Tempura
24.00
Pork Belly Nigri
House-cured Pork, Bacon and Yuzu Rice, Spicy Teriyaki
22.00
Soups and Salads
Crispy Rock Shrimp Salad
Baby Greens, Asian Pear, Red Onions, Soy Reduction, Wasabi Cream
17.00
Heirloom Tomatoes
Daily Variety with Grilled Bread, Baby Basil, ricotta, Blistered Shisito Vinaigrette
17.00
Baby Romaine
Roasted Garlic Dressing, Boquerones, Sun-dried Tomatoes, Brioche Croutons
15.00
Farmers Salad
Season’s Peak Vegetables, Soft-poached Organic Egg, Honey-Sherry Vinaigrette
16.00
Carrot and Cilantro Soup
Spiced Paprika Oil, Lime-blackened Halibut, Citrus-Coriander Bloom
12.00
Entrees
Pork Two Ways
Grilled Tenderloin, Goat Cheese Polenta, Mushrooms, Lacquered Belly, Applesauce
37.00
Oak-fired Filet of Beef
Heirloom Tomato Risotto, Marinted Baby Vine Tomatoes, Basil, Tomato Butter
49.00
Wild Columbia River Salmon
Zellwood Sweet Corn Pudding, crispy Salmon Cakes, spiced Saffron Broth
42.00
24-Hour Short Rib Filet
Caramelized Root Vegetables, Olive Oil Potato Puree, Red Wine Butter
40.00
Georges Bank Scallops
Homemade Potato Gnocchi, Smoked Pork, Grilled Onions, Rapini, Parmesan Foam
43.00
Bell & Evans Chicken
Teriyaki Barbecue Glaze, Truffle Macaroni & Cheese, Glazed Vegetables, Chicken Sausage
35.00
Heirloom Squash Ravioli
Root Spinach, Salsify, Petite Herb Salad, Sage Brown Butter, 15 year Balsamic
32.00
Pacific Halibut
Parsnip Silk, Roasted Heirloom Beets, Arugula, Macadamia Vinaigrette, Beet Syrup
42.00
Desserts
Chef’s Selection Cheese Board
Selection of Five unique Cheeses with Accompaniments
20.00
Chocolate Pudding Cake
Luscious Chocolate Cake with Nutella Filling, Meringue Kisses, and Mint Chantilly
13.00
Warm Homemade Fritters
Banana-stuffed, Cinnamon-dusted Fritters with Toasted Caramel Marshmallows complemented with a Trio of Dipping Sauces
12.00
Sundae Sampler
Unique and playful Sundaes with a nostalgic twist: Caramel Corn, Coke® Float, and Strawberry and Basil
12.00
Lemon Meringue Cheesecake
Meyer Lemon-Mascarpone Cheesecake, Ctirus Cookie, and Charred Meringue Clouds
12.00
Seasonal Tasting
Heirloom Apple – Apple Cupcake with Cream Cheese and Streusel, Warm-spiced Cider, Peanut Butter Caramel Apple, and Apple Cheddar Turnover with Compote and Caradom Glaze
12.00
