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

 


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