~ STARTERS ~
 
watercress potage
lemon mascarpone
7

organic greens
pickled cauliflower, lemon cracker
8

roasted cipolini salad
watercress greens, pancetta, pecorino romano
8

 adam's house made dry cured pork meats
sweet and sour onions, fresh crackers, and extra virgin olive oil
13

crispy pork belly
dungeness crab and melon salad
12

octopus salad
eggplant relish, arugula, and sel gris
12

penn cove mussels
pernod, parsley, and extra virgin olive oil
11  

 

~ CHEF’S SIP AND SAVOR ~
30
 
white stone ravioli
baby carrots, golden raisins, pesto broth

painted hills flat iron steak
grilled – sweet and sour onion salad

goat cheese panna cotta
thubarb compote and orange blossom cream


no substitutions please

 
~ ENTREES ~

grape glazed duck breast
turnip puree, fava beans, gnocchi
30

braised lamb shank
foraged springtime vegetable stew
32

painted hills all natural beef ribeye
nicoise potato salad, herbes de provence
34

seared albacore
sunchoke puree, asparagus salad, preserved lemon
30

new bedford sea scallops
english pea risotto, pea vines, bacon vinaigrette
28

roasted monkfish
escarole, potato, laccino olive broth
28

special of the moment
m/p

CHEFS FIVE COURSE TASTING MENU 70
vegetarian available upon request, vegan accommodations made at time of reservation only

~ SIDE DISHES~

olive whipped potatoes 5
house-made pickled vegetables 5
pea vines and toasted garlic 5
farmer's vegetable of the day 5
truffle fries 8



Executive Chef Adam Stevenson
Sous Chef Tomer Shneor