Dinner

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We offer ingredient-driven farm/ocean/field-to-fork cuisine that embodies the property’s modern aesthetic and eco-conscious spirit.

– Lucy’s Garden

GARDEN

LUCY’S GARDEN MIXED GREENS
honey-dijon vinaigrette, radishes, cucumbers 10

GIAQUINTA TOMATOES
house pulled mozzarella, basils’, apple balsamic 13

FRESHLY DUG CARROT SALAD
confit carrots, carrot chips, curry shallot dressing, carrot fronds 11

LUCY GARDEN TRIO
carrot, greens, tomatoes 14

SWEET CORN SOUP
summer truffle panna cotta, fino verde basil 10

HOUSE-MADE PASTA
joseph’s best whole wheat flour, huitlacoche, arugula, roasted corn, truffle nage 13/25

REGGIANO GNOCCHI
spring onions, pickled ramps, wine forest wild mushrooms, basil and ramp pesto 14/25

OCEAN

OYSTERS ON THE HALF SHELL
3 beau soleil, 3 kumamoto,
champagne mignonette 21

BIG EYE TUNA CEVICHE
coconut milk, serrano chile, togarashi popcorn, ca avocado 15

MAINE LOBSTER RISOTTO
fava and pea tendrils, garlic scapes, chive blossoms, herb nage 17/37

CAYUCOS ABALONE
grilled onions, k&j apricots, tomatoes, pickled peppers, arugula, garden thyme oil 30

PACIFIC KING SALMON
caponata, padron peppers 15/32

ALASKAN HALIBUT
grapeseed oil poached, pole beans, torn herbs cucumber salad, verjus 16/34

DIVER SCALLOPS
corn pudding, mustard  greens, pineapple tomatillo salad, spanish sherry reduction 17/37

MARYLAND BLUE CRAB
spinach, blistered tomatoes, preserved lemon, radish salad, harissa vinaigrette 17/33

RANGE

TOLENAS FARMS QUAIL
figs and grapes, frisée 15

SCHMITZ RANCH PORK CHOP
nectarines, cranberry beans, david little farms broccoli’s, stone fruit jus 33

LIBERTY FARM DUCK
confit marble potatoes, torpedo onions, watercress, k&j plums 19/35

DRY AGED PRIME BEEF STRIPLOIN
wild mushrooms, spinach, black garlic chimichurri,
haystack of potatoes 19/39

MARY’S CHICKEN
kale, pearl pasta, olive tapenade, marjoram jus 17/27

BROKEN ARROW ANTELOPE CHOP
ratatouille,   tomato-ancho jus 19/39

TRIO OF WATSON MILK FED LAMB
fried green tomato, long beans, quinoa, olives, chickpeas, mint gremolata, crispy lamb sweetbreads 19/39

GARDEN SIDES
6
caramelized carrots
sautéed spinach
red russian kale
wine forest wild mushrooms
david little marble potatoes
Executive Chef Victor Scargle
We use sustainable, organic and biodynamic products whenever possible. A service charge of 20% will be added to all parties of 6 or more.

*California State Food Code requires us to inform you that consuming raw or undercooked meats, seafood and eggs may increase your risk of food borne illnesses.

LEED Platinum certified