MENU

FIRST COURSE

(Includes Baked Goods and Preserves for the table)

Stone Fruit Salad
First of the Season Stonefruit, Chèvre, Walnuts, Greens and Preserved Lemon Vinaigrette

MAINS

(Choose One; Includes Confit Potatoes and Pole Beans)

Cherry Braised Brisket
Chard, Crispy Onion, Cherry BBQ Sauce, Fried Egg

Llano Seco Pork Ribs
Thai Gastrique, Coconut Rice, Pickles

Vegetable Hash
Squash, Kohlrabi, Chard, Potato, Harissa Hollandaise and Poached Eggs

FINALE

“Strawberry Shortbread”
Strawberry Sorbet, Lemon Cake, Strawberry Jam, Vanilla Whipped Cream, Pickled Blueberries

 $37 per person (includes Coffee)

$15 for kids (under the age of 10)

Vegan-vegetarian substitutions and dishes always available. 
Eating raw or undercooked foods may increase your chance of foodborne illness.

Executive Chef Christopher Barnum-Dann