Menus

Organic

✳︎

Grass-fed & pasture-raised

✳︎

Wild caught

✳︎

Tallow, butter & olive oil

✳︎

No seed oils

✳︎

Seasonally driven

✳︎

Locally sourced

✳︎

Organic ✳︎ Grass-fed & pasture-raised ✳︎ Wild caught ✳︎ Tallow, butter & olive oil ✳︎ No seed oils ✳︎ Seasonally driven ✳︎ Locally sourced ✳︎

Seasonal DRINKS

Spring

Appetizer

Grilled asparagus quiche tartlets served with a topping of melted gruyere and garnished with green onions

Salad

Red butter lettuce and Frizee, with shaved fennel, sugar snap peas, dill, toasted almonds, and green garlic dressing

Main

Fire-roasted chicken thighs with preserved lemon, spring onions, white wine, oregano and Mint

Side

Roasted Russian Banana potatoes with whipped butter, garlic, and flaky salt

Dessert

Lemon Olive oil cake with macerated strawberries and whipped cream

Summer

Appetizer

Burrata with basil, pickled veg, toasted sourdough, olive oil, and balsamic drizzle

Salad

Panzanella salad with focaccia croutons, heirloom tomatoes, red onion, basil, mozzarella, capers, and a red wine vinaigrette

Main

Fire cooked Bavette Steak sliced to order with garlic butter and maldon salt

Side

Grilled corn with butter, cotija, lime, and cilantro, and tajin

Dessert

Stone fruit galette with vanilla ice cream

Fall

Appetizer

Roasted delicata squash stuffed with labneh served with a drizzle of olive oil and Zaatar

Salad

Chicory and Radicchio salad with pomegranate seed, toasted walnuts, pecorino, and a pomegranate molasses dressing

Main

Chicken Marbella, prunes, olives capers, white wine, garlic and thyme

Side

Tahdig Rice with with onions, saffron, pistachios and dates

Dessert

Fall Spiced pear Galette with brown butter and whipped cream

Winter

Appetizer

Charred cabbage wedges with anchovy butter, lemon, and breadcrumbs

Salad

Winter citrus salad with romaine, golden nugget mandarins, fennel, olives, mint, and a shallot and champagne vinegar dressing

Main

braised beef short ribs, with carrots, onions, herbs, potatoes and roasted garlic served with a dollop of creme fraiche

Side

Creamy grits, with onion and parmesan

Dessert

Flourless chocolate cake with sea salt and whipped cream

Mocktails

Nervine tonic - milky oats, passion flower, chamomile infusion served with honey

and served over ice with sparking water and lemon

Blue butterfly pea mocktail- blue butterfly pea, ginger, lime, dash of maple, served with lemongrass garnish

Cocktails

Habanero Mezcal Margarita- Mezcal, Lime, agave, Cointreau, habanero

Classic Negroni – Gin, Campari, Vermouth, Orange peel

Oaxacan Old Fashioned - Mezcal - Agave Syrup - Angostura Bitters - Citrus

Habanero Mezcal Margarita- Mezcal, Lime, agave, Cointreau, habanero

Tokyo Bloody Marry - tomato juice, worchestershire, dashi, shoyu, vodka lemon, celery

Menus

Organic

✳︎

Grass-fed & pasture-raised

✳︎

Wild caught

✳︎

Tallow, butter & olive oil

✳︎

No seed oils

✳︎

Seasonally driven

✳︎

Locally sourced

✳︎

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