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Dining Room

Lunch Menu

Monday – Friday | 11 am – 3 pm
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Zero Proof
Zero Proof
Mionetto 11 | - | 44
alcohol-removed sparkling wine, Veneto, Italy
Orange Spritz 9
spiritless aperitif, mionetto alcohol-removed sparkling wine
Citrus Ginger 10
Seedlip Grove 42, lime, candied ginger
Carrot Sunrise 9 (gf)
green apple, ruby red grapefruit, ginger
Blackberry Smash 8
blackberries, pomegranate,
fresh citrus
Go Brewing 7
non-alcoholic brew | pilsner or tropical IPA <0.5%
Beverages
Beverages
Espresso Martini 14
Wheatly vodka, freshly brewed espresso, averna, kahlua
Bloody Mary 14
High Bank vodka, spiced tomato
Mimosa 12
pressed orange juice,
poema brut cava
Orange Juice 5 (gf)
pressed
Hot Tea 4
Darjeeling, Jasmine Pearls, Green Rooibos, Egyptian Chamomile
Raw
Raw
Hamachi Crudo* 21 (gf)
radish, jalapeño, grapefruit,
cilantro oil, aji amarillo
Oysters* 19 (gf)
pink peppercorn mignonette, Calamansi granita, chives
Steak Tartare* 18 (gf)
capers, egg yolk, dijon
Greens
Greens
Beet Salad 13 (gf) (v)
roasted baby beets, pickled honeycrisp, whipped maytag blue cheese, cider vinaigrette
Gem 15 (gf)(v)
baby mustard and gem lettuce, parmesan, anchovy lemon dressing, garlic toast
Chopped
Chicken Salad 17 (gf)
dates, roasted corn, tomatoes, asparagus, blue cheese, cabernet buttermilk dressing
Appetizers
Appetizers
Seasonal Soup 7 | 10 (gf)(v)
Oyster Mushrooms 17 (v)
tempura fried, shishito pepper, tomato fondue,
truffle aioli
Brussels sprouts 14 (gf)(v)
caramelized onion, pecans,
white cheddar, sweet mustard dressing
Sweet Potato Rolls 6
local whipped butter
Local Wagyu* 28 (gf)
confit potatoes, Camembert Cheese, purple mustard vinaigrette
Burrata 17 (gf)(v)
sourdough toast, avocado, pickled red onion, micro cilantro
Dumplings 18
ginger, chicken & shrimp, bok choy, dashi broth
Entrées
Entrées
Farmer Market Omelet* 18 (gf)(v)
rosemary ham, wild mushrooms,
local goat cheese, served with
seasonal fruit, toast and preserves
Cheese Burger* 19 (gf)
Sakura Farms Wagyu, aged white cheddar, tomato jam, iceberg, Dijonnaise
Lamb Burger* 20 (gf)
feta, arugula, pickled shallots, roasted red pepper
Joyce Farms Chicken 26 (gf)
gigante beans, pickled turnip, buttered pearl onion, bacon, ice spinach, chicken apple jus
Club 17
roasted turkey, ham, bacon, aged cheddar, aioli, whole wheat
Ricotta Gnocchi 29
fava beans, roasted baby carrots, forest mushrooms
Sea Bass Croquette* 18
crispy fried, house greens, pickled shallots, radish, lemon aioli
Salmon* 28 (gf)
couscous, pepper relish, garbanzo beans, marcona almond, citrus emulsion
Sides
Sides
Cucumbers And Tomatoes 6 (gf)(v)
Sherry crème fraîche
French Fries 6 (v)
Shagbark Grits 8
Pink peppercorn, shaved parmesan,
egg yolk
Hasselback Potatoes 9 (v)
Caramelized onion aioli, fresh black truffle
Charred Carrots 7 (gf)(v)
BBQ spiced grilled baby carrots,
carrot honey, Alabama white sauce
Roasted Broccolinii 8 (gf)(v)
Miso Vinaigrette, chili crunch

(GF) gluten-free friendly option available with modifications
(V) vegetarian option available with modifications
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Please inform your server of any food allergies. While we will do our best to accommodate your needs, please be aware our restaurant uses ingredients that contain all the major FDA allergens (peanuts, tree nuts, eggs, fish, shellfish, milk, soy & wheat). We offer gluten-free friendly menus; however, our kitchen is not completely gluten free.

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