Lunch Menu Wed-Sun 11am-2pm
We are subject to early closures based on private event bookings. 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
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
Petite Garden Salad
mixed field greens | shaved carrot | heirloom tomato | fresh garden herbs | stone ground mustard vinaigrette | *GF *NF *DF *VG
Suggested Drink Pairing: Wildflower
Seasonal beet Salad
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
LEAFY GREENS
The dahlia salad
mixed greens | strawberries | dates | goat cheese | fresh herbs | toasted sunflower seeds | balsamic reduction | lemon poppy vinaigrette | *GF *NF *V
Suggested Wine Pairing: Diver Sparkling Rosé
Cultivar Salad
shaved romaine | market grapes | Point Reyes blue cheese | crispy quinoa | toasted walnuts | shaved house dried fruit blend | tarragon herb dressing | *V
Suggested Wine Pairing: Rombauer Chardonnay
Field Corn Salad
romaine | heirloom tomato | cucumber | roasted corn | bell pepper | feta cheese | dilly cream | crispy quinoa | fresh herbs | lemon vinaigrette | *NF *V
Suggested Drink Pairing: Firestone Blood Orange Cali Squeeze German Wheat
Garden Salad
mixed field greens | shaved carrot | heirloom tomato | fresh garden herbs | stone ground mustard vinaigrette | *GF *NF *DF *VG
Suggested Drink Pairing: Wildflower
* Add | grilled chicken 12 | salmon 14 | grilled shrimp 18 | grilled steak 15 | grilled tempeh 12 | avocado 4
CENTRAL GARDEN
pan seared Salmon
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
warm Israeli couscous salad | spring pea | roasted wild mushrooms | natural au jus reduction | *NF | *GF upon request
Suggested Wine Pairing: Spellbound Cabernet Sauvignon
Jumbo Prawn & Basil Farrotto
seared jumbo prawn | creamy basil farotto | petite vegetables | wild mushroom | wild sprouts | fresh basil cream | *NF
Suggested Wine Pairing: Willamette Valley Vineyard Pinot Noir
Grilled Flat Iron Steak
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
Seasonal Vegetable QUICHE
house-rolled crust | organic leeks | wild mushrooms | Swiss and Gruyère cheese blend | Lilly Farms cage-free heritage eggs | sweet yellow bell pepper emulsion | mixed garden salad | stone-ground mustard vinaigrette | *NF *V
Suggested Wine Pairing: Ovum White Blend
Soup and Sammi
open-faced caper-onion-dilly cream salmon salad | smoked salmon | avocado | wild sprouts | toasted multigrain bread | seasonal soup | *NF
*Add house-made potato chips | 5
Suggested Drink Pairing: Domaine Philippe Raimbault, Vigneron, France, Sancerre or Firestone 805 Blonde Ale
SUCCULENT GARDEN - All of our desserts are scratch-made daily in-house
Fresh Berry Parfait
fresh marinated berries | triple berry whipped cream | *GF *NF
Lemon Almond Tart
fresh marinated berries | organic raspberry whipped cream
Flourless Chocolate Torte
fresh marinated berries | whipped cream | *GF *NF
Apple Tart
caramelized apple | house-made crust | vanilla bean ice cream | *NF
Lavender CrÈme BrÛlÉe
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
Make a Reservation
This website uses cookies.
We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.
Email signup
Join our email list to find out about our special events, promotions, and exclusive experiences!