May

 

Savory Apple Soup    9 / 14

caramelized onion, crouton, chive

 

Baby Iceberg Lettuce   9 / 14

radish, mustard vinaigrette

 

Carnaroli Risotto   17 / 27

young carrot, stinging nettle, pine nut

 

Spring Vegetable Pot au Feau   15 / 25

english pea, baby artichoke, morel mushroom

 

 

Sweet

 

Theo’s Dark Chocolate Sorbet   9

shaved chocolate, holmquist hazelnut

 

 

 

Chef / Owner

Maria Hines

 

Executive Chef

Jason Brzozowy

 

Sous Chef

David White

 

 

 

 

 

*Consuming raw or undercooked foods may

increase your risk of food borne illness.

 

Please note that there is no organic certification

for “wild” foods. Food items that are underlined may

contain an ingredient that is not certified organic.

 

Friday, December 24th, 2010