Dinner Menu
First Courses
Chilled Corn Velouté
Cardamom Yogurt Custard, Pestled Cashews 9
Soup du Jour 9
Heirloom Tomatoes
Pickled Garlic Purée, Herb Dressing 10
New Heights Caesar Salad 8
House-Cured Scallop
Tomato-Seed Vinaigrette, Summer Beans, Smoked Sea Salt 9
Grilled Quail
Roasted Frisée, Mission Figs, Organic Fennel 11
Main Courses
Lemon-Brined Cobia
Braised Romaine, Roasted Anchovy Purée, Sourdough Crisps 20
Olive-Oil Poached Salmon
Avocado, Grapefruit, Oysters, Mint, Spinach-Oyster Emulsion 21
Pan-Roasted Halibut
Artichokes, Bresaola, Lavender, Pickled Cherry Tomato 26
Eggplant Agnolotti
Organic Redbor Kale, Parsley Coulis, Almond Froth 17
Roasted Rabbit Loin
Tomato Confit, Bulgar Wheat, Yellow Foot Mushrooms 22
Braised Lamb Shoulder
Soppressata, Wax Beans, Roasted Olive Purée, Red-Pepper Conserve 23
Meyer Ranch Beef - Two Ways
Grilled Flat-Iron Steak and Slow-Braised Brisket
Cippolini Onion, Pickled Mushrooms, Olive-Oil Hollandaise 29
Executive Chef: Logan Cox
|
