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Dinner Menu for Friday, June 20
While walk-ins are welcome, we encourage you to make reservations through our Reservations page to ensure availability for the time you wish to dine with us.
SEEDLINGS
Small Batch Buttermilk Chive And GruyÈre Biscuits
26
made-to-order | organic European flour | aged French Gruyère | Maldon salt | local citrus infused honey & whipped butter |*NF
*Please note our biscuits are made to order and are one of Chef Jessica Roy's specialties.
Suggested Wine Pairing: Stolpman Love You Bunches Rosé or Diver Sparkling Rosé
Par-baked to go | 26
Add a jar of Chef Jessica's signature local citrus infused honey | Lg 30 | Sm 20
Seasonal beet Salad
19
whipped herbed goat cheese | seasonal orange | local whipped avocado | picked garden leaves | farmers market radish | aged balsamic reduction | *GF *NF *V
Suggested Drink Pairing: Garden Punch
Chef's Seasonal soup creation | *GF *V
13
LEAFY GREENS
The dahlia salad
23
mixed greens | strawberries | dates | goat cheese | fresh herbs | toasted sunflower seeds | balsamic reduction | lemon poppy vinaigrette | *GF *NF *V
*Add | grilled chicken 12 | salmon 14 | grilled shrimp 18 | grilled steak 15 | grilled tempeh 12 | avocado 4
Suggested Wine Pairing: Diver Sparkling Rosé
Cultivar Salad
23
shaved romaine | market grapes | Point Reyes blue cheese | crispy quinoa | toasted walnuts | shaved house dried fruit blend | tarragon herb dressing | *V
*Add | grilled chicken 12 | salmon 14 | grilled shrimp 18 | grilled steak 15 | grilled tempeh 12 | avocado 4
Suggested Wine Pairing: Rombauer Chardonnay
Heirloom Tomato Salad
21
organic heirloom tomatoes | cucumber | whipped farmer's cheese | crushed croutes | basil & fresh garden herbs | Sherry & Olive Oil Vinaigrette | *NF *V
Suggested Drink Pairing: Dutton Estate Sauvignon Blanc or Willamette Valley Pinot Noir
CENTRAL GARDEN
pan seared Salmon
32
whipped basil potato | petite vegetables | citrus carrot emulsion | fresh herbs | *GF *NF
Suggested Drink Pairings: Pine Ridge Chenin Blanc-Viognier | Firestone Blood Orange Cali Squeeze German Wheat
Braised Lamb Shank
32
warm Israeli couscous salad | spring pea | roasted wild mushrooms | natural au jus reduction | *NF | *GF upon request
Suggested Wine Pairing: Spellbound Cabernet Sauvignon
Seared Seabass
42
farrotto | parmesian | petite summer vegetables | garden herbs beurre blanc | *NF
Suggested Wine Pairing: Willamette Valley Vineyard Pinot Noir
Grilled Flat Iron Steak
32
petite gem lettuce | heirloom tomato | house-made buttermilk ranch dressing | Point Reyes blue cheese | caramelized onions | garden chimichurri sauce | *GF *NF
Suggested Wine Pairing: Willamette Valley Vineyard Pinot Noir
SUCCULENT GARDEN - All of our desserts are scratch-made daily in-house
Fresh Berry Parfait
14
fresh marinated berries | triple berry whipped cream | *GF *NF
Lemon Almond Tart
14
fresh marinated berries | organic raspberry whipped cream
Flourless Chocolate Torte
14
fresh marinated berries | whipped cream | *GF *NF
Apple Tart
14
caramelized apple | house-made crust | vanilla bean ice cream | *NF
Lavender CrÈme BrÛlÉe
14
fresh marinated berries | whipped berry cream | toasted almond cookie
Suggested Wine Pairing: Bouvet RosÉ
A 20% gratuity will be automatically added to parties of 6 or more. Maximum of 2 credit cards may be used for payment. To create the best dining experience for everyone, no substitutions, please. Split plate charge $6. Outside cake vendor charge $6/person.
*GF = Gluten-free | *DF = Dairy Free | *NF = Nut Free | *V = Vegetarian | *VG = Vegan
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