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charcuterie
chef’s selection of house-made cured meats, local farmers’ cheese, seasonal accompaniments
focaccia panzanella
herb & garlic focaccia bread torn over locally grown greens
apple julienne, roasted squash, red onion, hemp seeds
infused sangio vinaigrette
grass-fed beef short rib
– or –
riverence rainbow trout
served with cauliflower & white bean puree
roasted winter vegetables, sweet onion confit, chermoula, micro sorrel
fig & orange tart
infused honey, demerara sugar, toasted marcona almond crumble, mint
madagascar vanilla chantilly cream
buddha bowl
grains, greens, raw seasonal veggies, pickles, nuts, chutney
focaccia panzanella
herb & garlic focaccia bread torn over locally grown greens
apple julienne, roasted squash, red onion, hemp seeds
infused sangio vinaigrette
marinated wild mushrooms
served with cauliflower & white bean puree
roasted winter vegetables, sweet onion confit, chermoula, micro sorrel
fig & orange tart
infused honey, demerara sugar, toasted marcona almond crumble, mint
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