The August Burger: Beef and pork patty with two slices of cheddar, house-made raspberry-chipotle BBQ sauce, caramelized onions and jalapeños, bacon and fresh greens on a house-made sour cream and onion potato bread. It's served with panko crusted zucchini fries with a apple vinegar aioli.
Croissant Sandwich: House-made croissants filled with ham, bacon and egg (cooked to order). Served with basil hollandaise, lettuce, tomato and a side of potato cakes.
Heirloom Vegetable Tart: Layers of filo dough topped with squash, eggplant, carrots and hay-blistered tomatoes with mascarpone & ricotta. Garnished with squash blossom and wild foraged flowers.
Grilled Pulpo: Grilled Octopus with potato croquette, creamy fire-roasted tomato sauce, salsa verde, pickled mustard seeds and spicy gremolata.
Seasonal Fruit Choice: FIG Locally grown figs shine in this fig sorbet paired with brie mousse over rosemary crumb, with fresh fig and balsamic reduction
Cheesecake Torte: Chocolate torte with cheesecake icing, candied almonds and amaretto ganache. Served with a chocolate cracker tuile.
Matcha Gelato: Matcha Gelato with fresh garden flowers and carrot power, served with lemon curd in a sourdough & rye mini waffle cone.