A Snapshot of All Seasons
Contact us for our current seasonal menu.
SOUP
Spring Pea Soup
crushed fresh peas, crème fraiche, crispy prosciutto
Chilled Thai Watermelon Soup
served with poached shrimp
Andalucian Gazpacho
traditional gazpacho with artisan country bread
Rhubarb Gazpacho
Red onion, wild clover honey
Asparagus Sorrel Soup
fresh asparagus soup with sorrel & spring onion
Chilled Golden Beet Soup
garnished with red beet puree & crème fraiche
HORS D'OEUVRES & SMALL BITES
Fresh Buttermilk & Herb Biscuits
served with herb butter
Seasonal Market Flatbread
baby arugula & spring greens, rhubarb compote, crisped prosciutto
Spring Pea Blini
smoked salmon, crème fraiche, pea shoot
House Deviled Eggs
pickled spring radish
Radish Tea Sandwiches
sea salt and herb butter
Quinoa Falafel
ras al hanout cream, fresh herbs, lemon
Spring Pea & Herb Arancini
creamy pea & herb risotto, mascarpone & parmiggiana reggiano cheese; lightly breaded & pan fried in panko crust
Mushroom Squash Arancini
roasted mushroom squash risotto, melted fontina cheese center & brown butter sage
Dill & Spring Onion Profiterole
filled with goat cheese mousse
Tuna Tartare
toasted sesame & soy, avocado, red & daikon radish, sea salt
Vietnamese Summer Rolls
chiffonade of mint & basil, julienne radish, carrot, cucumber
Shaved Asparagus Cups
arugula, pecorino, lemon
Salt Cod Rillette
puree of salt cod & baby new potatoes
Roasted Corn Blini
miniature cornmeal pancakes, crème fraiche, corn chow-chow
Smoked Salmon Petite Buckwheat Blini
dill crème friache & spring chives
ASSORTED MINI QUICHE
Quiche Lorraine
applewood smoked bacon, gruyere, sautéed spring onion
Tomato Basil Quiche
vine tomatoes, goats cheese, fresh basil
Melted Leek & Asparagus Quiche
white cheddar, market asparagus & sautéed leeks
SALADS & SIDES
Farro Risotto
spring veggies & pea shoots
Pickled Beet & Goat Cheese Salad
roasted goat cheese, red beet reduction & crème fraiche
Watercress & Spring Greens
lavender honey-yuzu vinaigrette
Market Frisee Salad
poached egg, bacon vinaigrette, spring herbs
Edamame Quinoa Salad
served in cucumber cups
Spinach & Strawberry Salad
shaved asparagus, fresh strawberries, feta mint-yogurt dressing
New Potato Salad
spring onion & grain-mustard vinaigrette
ENTREES
Pan Roasted Breast of Duck
Dark red cherry pinot noir sauce served with potato mousseline & roasted seasonal vegetables
Half Brick Roasted Chicken Breast
prepared traditionally with a lemon & herb pan-jus served with house made ricotta gnocchi
Roasted Rosemary & Cracked Black Pepper Pork Tenderloin
spring onion mashed potatoes & roasted asparagus
Grilled Argentinian Skirt Steak
served with traditional chimichurri sauce
Pan Seared Crispy Skin Atlantic Salmon
sweet pea & watercress puree, salad of micro greens with citrus vinaigrette
Crispy Skin Maryland Rockfish
shaved maroon carrot, pea shoot, carrot-oil, herb salt
