Chilled Curried Carrot Soup

4.00/7.00

V

with local greens, cannelloni beans and artichoke hearts

Gravlax Bruschetta

9.75

with roasted golden beets, avocado and fried shitake salad

Chianti Poached Pear

8.75

with Applewood smoked bacon and melted gorgonzola

Asparagus and Charred Broccoli Salad

8.75

V

With roasted red pepper, cannellini beans, grilled endive and honey Dijon vinaigrette

Baked Mission Figs

9.25

V

with goat cheese, pea greens and balsamic syrup

Sweet Pea and Caramelized Onion Ravioli

11.00/22.00

V

sautéed asparagus Sullivan Farm snap peas and shallot lemon buerre blanc

Grilled Swordfish Loin

26.00

V

on potato salad, garlic scapes, with a lobster reduction and corn compote

Grilled Lamb Loin Chops

25.00

V

with sweet potato gratin and minted red pepper jam