Lunch

spiced lentil salad, carrot emulsion

cornichons, marinated olives, whole grain mustard

truffle aioli, shaved parmesan

brown butter pears, fine herbs, balsamic reduction, grilled sourdough

warm flatbread, fresh herbs, espelette

garden vegetables, farro, wild rice, chickpeas, toasted pepitas, sesame-miso dressing

red wine & tomato braised beef, genovese basil

herb fries, mixed garden greens, tarragon aioli

brown butter, roasted squash, fried sage

roasted garlic cream, fines herbs

ADD ON FOR THE ABOVE

+grilled chicken breast - 16
+roasted salmon filet – 32
+sautéed shrimp – 16
+grilled flat iron steak - 38