Dinner
We offer ingredient-driven farm/ocean/field to fork cuisine that embodies the properties modern aesthetic and eco-conscious spirit
GARDEN
UBUNTU GARDENS MIXED GREENS
k&j orchards pomegranate, fuyu persimmons, pears, pomegranate vinaigrette
12
CHICORY SALAD
rogue river smokey blue cheese, walnut- citrus vinaigrette, spiced candied walnuts, k&j orchards pear
12
FRESHLY DUG CARROT SALAD
confit carrots, carrot chips, curry-shallot dressing, carrot fronds
12
CREAMY CELERY ROOT SOUP
crème fraîche, herb salad, salute santé lemon grapeseed oil
13
BELLWETHER FARMS JERSEY RICOTTA GNOCCHI
radish greens, meyer lemon, assorted radish
9 / 13
HOUSE-MADE PASTA
joseph’s best whole wheat flour, wild mushrooms, kale, truffle nage
17 / 26
OCEAN
OYSTERS ON THE HALF SHELL
half-dozen, blood orange and champagne mignonette
18
WARM DUNGENESS CRAB SALAD
tokyo & hinona kabu turnips, thai curry coconut sauce
16
CRISPY SKIN BLACK BASS
vegetables à la grecque, banyuls vinegar, torn herbs
25 / 33
MAINE DIVER SCALLOPS
sunchoke purée, roasted k&j asian pear, pineapple sage, citrus brown butter
32
SEARED BIGEYE TUNA
carrot, ginger & lobster consommé, sunchokes, bok choy, rau rum
26 / 33
MAINE LOBSTER RISOTTO
roasted sugar pie pumpkin, tarragon
26 / 37
LOCAL PETRALE SOLE
braised leeks, fennel, green garlic, torpedo onions , chervil granny smith apples, verju
24 / 33
RANGE
SONOMA-ARTISAN FOIE GRAS
huckleberries, brioche charlotte, roasted k&j orchards pear purée
18
LA QUERCIA ORGANIC PROSCIUTTO
citrus sections, wild arugula, sherry gastrique
13
IBERICO FRESCO PORK
forbidden rice, caramelized pears, roasted kohlrabi, tat soi, brandy pear jus
42
LIBERTY FARM DUCK
tahitian vanilla bean roasted spaghetti squash, citrus braised endive, sauce a l’orange
26 / 35
MASAMI KOBE BEEF STRIPLOIN & SONOMA-HUMANE FOIE GRAS
leek rosti, wild mushrooms, purple mizuna, cabernet-foie gras jus
42
MARY’S CHICKEN
winter squash, apple balsamic, roasted radicchios, marjoram jus
27
BRAISED ANGUS BEEF SHORTRIB
saffron potatoes , mizuna and pickled vegetables, sake braising jus
34
BROKEN ARROW RANCH SOUTH TEXAS ANTELOPE
herbed farro, rainbow chard, bacon roasted brussels sprouts
42
– Lucy’s Garden
Executive Chef Victor Scargle
We use sustainable, organic and biodynamic products whenever possible. A service charge of 18% will be added to all parties of 8 or more.
