Walk Ins are Welcome but Reservations are Highly Recommended
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
22
made-to-order | aged French Gruyère | Maldon salt | orange blossom honey & whipped butter
*Please note our biscuits are made to order and are one of Chef Jessica Roy's specialties.
heirloom garden beets
19
whipped herbed goat cheese | seasonal orange | local avocado | picked garden leaves | farmers market radish | aged balsamic reduction | *GF
Dahlia farro salad
17
pineapple | jalapeno | watermelon | feta cheese | lemon poppy vinaigrette
Seared Crusted Ahi
20
fingerling potatoes | dilly cream | cucumber | marinated tomato olive caper sauce | *GF
Chef's Seasonal soup creation
12
LEAFY GREENS
The dahlia salad
21
mixed greens | dates | strawberries | goat cheese | crispy shallot | herbs | smoked nut praline | agradolce vinaigrette | *GF
Cultivar Salad
21
mixed greens | seasonal fruit | St. André cheese | crispy quinoa | toasted sunflower seeds | shaved radish | herbs | | balsamic vinaigrette dressing | 21
Garden Salad
20
mixed field greens | shaved carrot | heirloom tomato | fresh garden herbs | stone ground mustard vinaigrette | GF & Vegan
Field Corn Salad
21
fresh white corn | tomato | cucumber | feta cheese | bell pepper | herbs | tarragon herbed crema | lemon vinaigrette | *GF
* Add | grilled chicken 9 | salmon 11 | grilled steak 12 | grilled tempeh 9 | avocado 4
Suggested Wine Pairings: Craggy Range, New Zealand, Sauvignon Blanc
CENTRAL GARDEN
Grilled Flat Iron Steak
28
petite gem lettuce | heirloom tomato | house made buttermilk blue cheese dressing | carmelized onions | garden chimichurri sauce | *GF
Suggested Drink Pairing: Willamette Valley Vineyard, Pinot Noir
pan seared Salmon
28
forbidden rice | petite vegetables | roasted yellow pepper emulsion | yuzu lemon beurre blanc | *GF
Suggested Drink Pairings: Pine Ridge Chenin Blanc-Viognier | Firestone Blood Orange Cali Squeeze German Wheat
crispy Trout
27
whipped basil potato | seasonal farmers market vegetables | toasted almond butter herb sauce | *GF
Suggested Wine Pairing: Mer Soleil Chardonnay
braised lamb shank
30
minted tabbouleh salad | pea tendrils | petite vegetables
Suggested Wine Pairing: Spellbound Cabernet Sauvignon
Garden Beet Risotto
27
pickled baby beet | petite vegetables | green herb gremolata | *GF
Suggested Wine Pairing: Daou Rosé
Seasonal Vegetable QUICHE
25
house-rolled crust | organic leeks | wild mushrooms | Swiss and Gruyère blend | Lilly's Farms cage-free heritage eggs | sweet yellow bell pepper emulsion | mixed garden salad | stone-ground mustard vinaigrette
Suggested Wine Pairing: Daou Rosé
SUCCULENT GARDEN
House- Made Almond Lemon Tart
12
fresh marinated berries | organic raspberry whipped cream
House-Made Flourless Chocolate Torte
12
fresh marinated berries | whipped cream *GF
Spanish Basque Cheesecake
12
fresh marinated berries | whipped cream
Suggested Wine Pairings: NV Bouvet RosÉ
We pride ourselves in sourcing the freshest ingredients; thus menu selections may vary based on seasonal availability.
Make a Reservation
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