Dinner

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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.

LEED Platinum certified