Menu available every Wednesday, Thursday & Sunday through March.
Please note in your reservation that you would like to partake in the locals menu.
Our seasonal menu features locally sourced ingredients creating a menu that changes frequently.
THREE-COURSE PRIX FIXE
Soup du Jour | always house-made
Kale Salad | Three Graces manchego-style cheese, pumpkin seeds, currants, lemon, Theros olive oil
Tempura | onion, cauliflower, red pepper, sweet chili glaze
Balsamic Glazed Beets | prosciutto, sheep feta, puffed sorghum
Panisse | quinoa crusted cauliflower, bok choy, tamarind butter, nuts & seeds
Sunburst Trout* | October bean succotash, sour corn, swiss chard, parmesan broth, farofa
Joyce Farms Chicken* | sunchoke, fennel, radish, jus, sage
Pork Loin* | Himalayan red perlo, collards, apple cider glaze, tomato bacon confit
Earl Grey Tres Leches | honey caramel, lavender mascarpone cream, candied almonds, tuile
Buttermilk Panna Cotta | lime curd, whipped coconut cream, brown sugar wafer, cherry
Carrot Cake Brûlée | Citrus cream cheese creme brûlée, carrot cake, walnut cream, orange curd, sage meringue kisses
Frozen Trio Flight | 3 scoops of our house-made seasonal ice cream and sorbet