‘FEED ME’

We all have days when we just don’t want to make any more decisions; Or we need inspiration to try
something new. Entrust Chef Russ with your dining experience, he and his team will create a menu especially
for you highlighting the flavors of the season. Starting at $48 per guest (based on entire table participation).

PETITES
Hush Puppies labneh, pickled green tomato, honey, sumac 8
Turmeric Chicken wings, sesame, green onion, wet naps 10
Ms. Julie’s Beets roasted, gorgonzola dulce, no oat granola, balsamic 12
White Mushroom Salad Extra Virgin, meyer lemon, parsley, Pecorino 9
Fried Baja Oysters horseradish creme, petite kale, grilled lemon 12
‘Tots’ fried salt cod, Valley citrus, tartar sauce 10

SIDEBOARD
Bok Choy citrus steamed over kabocha squash puree 8
Trumpet Mushrooms butter roasted, braised chicken thighs 10
Local Greens quick sautéed with gobs of garlic & black pepper 7
Risotto corn, whipped cream, Parmesan 9
Ricotta Cavatelli broccoli pesto, pink peppercorns, pecans 8
Agnolotti filled with fall gourds, Burgundy truffle 12

PLATTERS
Swordfish brown butter & caper buerre blanc 28
Crispy Skin River Trout fresh bitter greens, soy, sesame oil 24
Flat Iron Steak warm red lentils, front garden chimichurri 26
Chicken Under a Brick broccoli rabe, thigh high jus 24
24 Hour Short Ribs roasted new potatoes, bordelaise jus 32

THE BEST PARTS

Chocolate Clementine Crunch Bar chocolate caramel mousse, hazelnuts, clementine sherbet 12
Warm Apple Pie vanilla bean ice cream 10
Ginger Creme Brulee rum roasted pineapple, gingersnap 8
Cardamom Donuts coffee ice cream, candied kumquat 9

OUR HOSPITALITY
We seek to provide you a most fulfilling experience. To this end, please limit modifications or special requests.
Simply inform our staff of your preferences or allergies and we will do our best to accommodate.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions.