Dinner

Braeburn apple and sage

marinated peppers, Albion strawberries, cilantro oil and shiso

Star Route lettuces, apple, walnuts, tokyo turnips and Estero Gold Reserve

Valley Ford Creamery cheese, asian pear, pomegranate seeds, mint, almonds and Marshall’s Farm honey

early girl tomato vinaigrette, Suncatcher jewels, basil and grilled Josey Baker bread

beer battered, malt vinegar äoli and lemon

Sierra Nevada chèvre, crimson grapes, raspberries and olive oil crostini

Emigh Ranch lamb, bulgar wheat, fennel, radish, mint, dill, parsley and harissa yogurt

Iacopi Farm gigantes, oregano pesto, Valbreso feta and toasted breadcrumbs

hand made pasta, roasted mushrooms, chard and hazelnuts

house made maple sausage, lunchbox peppers, shishitos, egg and cheddar cheese

Balakian Farm eggplant, mozzarella, tomato, genovese basil and house made herbed ricotta

Moroccan spiced, buttermilk brined and double dredged, house pickles and a side of chili honey

house made egg noodle, nine hour bolognese, collards and parmesan

sungold tomatoes, Jimmy Nardellos and fingerling potatoes

romano beans, yellow wax beans, figs, purslane and pomegranate vinaigrette

grass fed Stemple Creek beef ground daily, house baked brioche bun, pickled onions, Kennebec french fries and lemon herb äoli

lemon, anchovy and breadcrumbs

delicata, carrots, herbed yogurt, pecans and maple chili glaze

hand cut Kennebec potatoes and lemon herb äoli

Josey Baker levain and house cultured butter