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