Frogs’ Legs

Almondine with grapefruit, cucumber, watercress and sieved egg yolk

Braised Pork Belly

with quince glaze, grilled Romaine lettuce and coriander tomatoes

Eggplant Napoleon

Crisp eggplant chips layered with herbed goat cheese, served with chunky roasted tomato beurre blanc.

Wild Mushroom Tomato

With roast garlic goat cheese cream and crisps

Today’s Soup

Mixed Green Salad

With your choice of dressing balsamic vinaigrette, anchovy vinaigrette, truffle oil vinaigrette, lemon honey vinaigrette

Peas and Carrots Chicken Salad

Olive oil‏ poached turmeric chicken, baby carrots and fresh English peas with Vadouvan and fresh mint, lemon honey vinaigrette

Watercress Salad

With watermelon radishes, fennel and tangerines in a truffle oil vinaigrette

Warm Salad of Butter Beans, Shishito Peppers, Fennel and Salt Cod

Tossed with an anchovy vinaigrette and served over Romaine hearts with toasted breadcrumbs

Zucchini Ribbons

In a yellow pepper and oregano cream sauce

Charred green eggplant

With asparagus, olives and buttermilk yogurt sauce

English Pea Gratin

With fresh tarragon, cream, leeks, lemon peel and breadcrumbs

Feast Grilled Cheese

Seared Halloumi cheese, honey roasted eggplant, tomato and red onion on a French roll, served with mixed greens

Fried Calamari

On a buttermilk roll with tomato jam, romaine lettuce and smoked blackberry aioli, served with mixed greens

Lamb Meatball Sub

On a French roll with caramelized fennel, shaved red onion and cranberry mustard, served with mixed greens.

Game Hen Cacciatore

Braised game hen with aromatic vegetables, tomatoes and wild mushrooms, served with zucchini ribbons in a yellow pepper and oregano cream sauce

Lobster Agnolotti

Two large ravioli filled with Maine lobster, burrata cheese and truffled honey, served over sauteed spinach with saffron beurre blanc and toasted pine nuts

Petite Bistro Tender of Beef

Crusted with fresh horseradish and served with crispy fingerling potatoes and Lovage, braised leeks and caraway butter

Seared Duck Breast

With buttermilk yogurt sauce, asparagus, charred green eggplant, and olives, green apple garnish

Savory Mascarpone Cake

Studded with English peas and dried cranberries and crusted with pistachios, served over sautéed pea shoots with a lemon butter sauce and a butternut puree.

Sushi grade New Zealand Salmon

Grilled and served with a relish of pickled grapes, lemon zest and cashews, over sesame rice and crispy Swiss chard

Pork Osso Buco

Glazed with sarsaparilla and Sassafras, served with foie and asparagus custard and spiced chicharrones

Pavlova

With fresh fruit and passionfruit puree

Beer S’mores

Shortbread cookie with milk stout marshmallow, glazed with hopped chocolate ganache

Banana Crumble

With whipped cream

Tomato Tart Tatin

With star anise ice cream

Ice Cream We Made Here

Chocolate Truffle Cookies

Each

Braised Pork Belly

With quince glaze, grilled Romaine lettuce and coriander tomatoes

Lobster, Corn and Scallion Bread Pudding

Served with parmesan cream sauce

Eggplant Napoleon

Crisp eggplant chips layered with herbed goat cheese, served with chunky roasted tomato beurre blanc.

Today’s Soup

Pear Fritters

Served with ginger syrup and fresh berries

French Toast

With roasted Willcox gala apples, triple cream Brie and maple syrup.

Granola Pancakes

Buttermilk pancakes‏ studded with housemade granola, served with maple syrup and fresh berries

Croque Madame

Grilled sandwich of ham, gruyere and dijon mustard topped with sauce mornay and a fried farm egg, served with sauteed spinach

Lobster Benedict

House made English muffin with lobster, poached farm eggs and sauce Hollandaise, served with sauteed spinach and home fries

Green Eggs and Ham

Two farm eggs scrambled with fresh basil pesto, served with thinly sliced prosciutto ham, goat cheese, sauteed asparagus and home fried potatoes

Wakame and Mushroom Farm Egg Omelette

Seaweed salad, wild mushrooms, fresh ginger and scallion omelette with jasmine rice sauteed bok choy

Corned Beef Hash

House corned beef with potatoes and onions, served with two poached farm eggs and sauteed spinach

Warm Salad of Butter Beans, Shishito Peppers, Fennel and Salt Cod

Tossed with an anchovy vinaigrette and served over Romaine hearts with toasted breadcrumbs

Feast Grilled Cheese

Seared halloumi cheese, honey roasted eggplant, tomato and red onion on a French roll, served with mixed greens.

Bouillabaisse

Classic tomato saffron soup with mussels, shrimp, scallops, lobster meat and sea bass. Garnished with toast points and rouille

Red Lentil Crusted Monkfish

Served over black olive spoon bread with roasted cara cara, marcona almonds and haricots verts and a sauce vert

Local Cassoulet

Native seeds search brown tepary bean cassoulet with braised lamb, Swiss chard and roasted sweet potato, garnished with candied pumpkin seeds

Savory Mascarpone Cake

Studded with English peas and dried cranberries and crusted with pistachios, served over sautéed pea shoots with a lemon butter sauce and a butternut puree.

A.B.C.

Aperol, bauchant & cava orange twist

Mimosa

Pascual Toso brut sparkling wine with fresh squeezed orange juice

Bloody Mary

Stolichnaya vodka, tomato, lime and olive juices, horseradish, celery salt and black pepper, salad bar garnish.

Vanilla Goat Cheese Flan

With fresh berries

Beer S’mores

Shortbread with housemade milk stout marshmallow and hopped chocolate ganache glaze

Merit Badge

Lemon butter cake layered with girl scouts Savannah smiles Dacquoise and dulce de leche buttercream.

Tomato Tart Tatin

With star anise ice cream.

Ice Cream

We made here

Chocolate Truffle Cookies

Each