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with macerated grapes, candied pecans, fine herbs, cucumber & bi-color carrots in a sherry-dijon vinaigrette
with torpedo onion, cucumber & arugula finished with 'Stone Edge Farms' extra virgin olive oil
with 'Pt. Reyes' blue, maple glazed bacon, avocado & hard boiled egg
with creamed summer corn, tomato & pancetta
with dilled creme fraiche, trout caviar, crispy capers & shaved torpedo onion-frisee salad
with black olive caesar frisee salad
(Changes daily)
with lamb-pine nut meatballs, roasted pepper, eggplant, picholine olives, feta & goat cheese
with caramelized onion jus & fingerling potato cake
with cucumber raita & chilled roasted mixed pepper salad
with wilted baby spinach, crispy shallots, & creamy mascarpone polenta
with basil whipped potatoes, corn on the cob & grilled Walla Walla onions
with whipped cream & hot fudge sauce
with pecan-walnut crust & fleur de sel
with berry coulis
with house made vanilla ice cream