Roasted Beets
charred fennel, feta, mint, lemon vinaigrette
seven
Oyster On The Half Shell
cocktail sauce, mignonette, lemon
three each
Cheese Tray
Chef’s selection of artisanal cheeses
eighteen
Glazed Bacon Crisps
maple glaze, pickled apple brunoise
nine
House-Made Gnocchi
garlic, brown butter, sage
nine
Belgian Fries
ketchup, roasted garlic aioli
six
SLIDERS
Wagyu
aged cheddar, grilled onions, lettuce, tomato
seven
Lamb Meatball
feta, pickled beet, lettuce
five
Falafel
pickled turnip, green chili tahini sauce
five
Crab Cake
pickled onion, remoulade
eight
FIRST COURSE
Colossal Shrimp Cocktail
poached jumbo shrimp, cocktail sauce, green goddess dressing
or
Fritto Misto
cauliflower, broccolini, mushrooms, petite squash, string beans, buttermilk scallion aioli, lemon
or
48-Hour Short Rib
huckleberry and mustard glaze, cabbage slaw, pickled ramps
SECOND COURSE
Spring Onion Soup
goat cheese, prosciutto, chive blossoms
or
Classic Caesar Salad
parmigiano-reggiano, polenta croutons, classic dressing
or
Iridescence Greek Salad
whipped greek feta, pickled banana peppers, pickled beets, cucumbers, shaved onions, herbs, red wine vinegar, olive oil
THIRD COURSE
Ora King Salmon
lightly smoked, roasted heirloom carrots, marinated kale, ancho chili and honey coulis, charred lime
or
Petite 6oz Niman Ranch Prime Filet
whipped potatoes, grilled asparagus, sauce bordelaise
or
Wild Mushroom Sugo
bucatini pasta, parmigiano-reggiano, basil
or
Bell & Evans Organic Chicken Breast
smoked turkey-braised collard greens, whipped potatoes, glace de poulet
DESSERT
Pineapple Upside Down Cake
a not-so-traditional pineapple upside down cake, crème fraîche ice cream
or
Canelé
custard center, caramelized crust, roasted balsamic strawberries