Menu

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Starters

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WARM MARINATED OLIVES

garlic confit, sundried tomato, crumbled feta, and rosemary sourdough toast

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ROASTED BONE MARROW

red chile pickled shallot, parsley, preserved lemon, capers, and garlic crostini

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HERBED TRUFFLE FRIES

hand cut, white truffle oil, fresh herbs, parmesan, and chipotle fry sauce

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Fresh Garden Salads

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STRAWBERRY & AVOCADO

watercress, basil, creme fraiche, pickled rhubarb, toasted hazelnut, fresh basil, and honey-white balsamic-poppyseed dressing

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BEETS WITH GOAT CHEESE

artisan lettuces, toasted quinoa, cucumber, apple, orange segments candied walnuts, and citrus dressing

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LITTLE GEM WEDGE

gem lettuce, heirloom tomato, red wine pickled onion, blue cheese, applewood smoked bacon, and homemade croutons

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Entrees

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BMGR GRASS-FED, GRASS-FINISHED CAST IRON SEARED STEAK CUTS

all steaks accompanied with asparagus, baby carrots, grilled spring onion, roasted garlic mashed potato and wild mushroom bordelaise

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RAINBOW TROUT CAKES

pan seared with potato-celery root puree, almond green beans, dill, chives, fried capers and white wine lemon vinaigrette

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PASTA PRIMAVERA

paccheri pasta with assorted spring vegetables, fresh herbs and parmesan cream sauce

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CHICKEN MILANESE

pan fried breaded chicken breast, with arugula, basil, shaved fennel, sun-dried tomato, avocado, charred lemon and olive oil

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GREEN CHILI CHEESEBURGER

local beef with smoked bacon, roasted anaheim chile, jack cheese,onion jam, mole aioli, ciabatta bun, and hand cut fries

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Dessert

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WARM BROWNIE PUDDING

fresh cherry, hazelnuts, and chantilly cream

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BLACKBERRY COBBLER

almond crust, and vanilla ice cream

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GOAT CHEESECAKE

honey, pistachio, and raspberry

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