with celeriac puree, sunchokes, lacinato kale, Jerusalem chips
Dessert
Pineapple Upside Down Cake
candied pineapples, toasted coconut
Meyer Lemon Posset
with blood orange, vanilla sable cookie
First Course
Green Mango Salad
with mint, cilantro, peanuts, shallot, and bean sprouts, with a lime vinaigrette (contains trace amount of fish in dressing); Suggested Pairing: Tami, Grillo, Sicily, Italy 2015
We work hard to find the best sources of ingredients and treat them simply and with respect. We continue to pull inspiration from ingredients, books, nature, family and friends. Whether using thousand year old techniques or modern technology our goal is to subtley coax the most flavor from our ingredients.
We started slowly and continue to learn from our successes and failures. We are continually pushing to bring new ideas and food experiences to our guests.