Dinner
Our ever-evolving menus are guided by the rhythm of our four-seasons farm, shifting thoughtfully as new harvests come into focus. Offerings may naturally vary as the land continually reveals something new.
We are pleased to accommodate all dietary needs, including kosher requests. To ensure we can prepare each meal with the appropriate care and sourcing, please share any specific requirements at least one week before your stay by emailing [email protected].
To Begin
- whipped butter, sea salt
- shaved perigord truffle, chives
- black currant vinaigrette, fermented togarashi, perilla leaf
- butter beans, black truffle, braised leeks, briochette
add caviar
- our turnip purée, wild mushroom broth, toasted hazelnut, coffee
Small Dishes
- soy mustard, topped with farm egg yolk, served with charred sourdough
- baby gem, lemon verbena, 5-spoke creamery cheddar, fennel pollen
- citrus, hazelnut, ricotta salata
- slow braised cabbage with tomato gastrique, puffed rice, lemon aioli
- honeynut squash, fresh basil, citrus, pine nuts
Main Fare
- pecan habanada purée, gooseberry, frisée
- blood orange, braised fennel, citrus butter
- tarragon tallow butter, bok choy, black butter potatoes
- ash roasted sweet potato, red verjus reduction
- black truffle brioche stuffing, broccolini, cabernet jus
- roasted sunchokes, sunflower, duck fat jus
- braised greens, stone ground grits
grilled over the open fire | serves 2-3
Accompaniments
- smoked bacon
- asian pear
- creamy caper vinaigrette
- local harvest moon
Sweets
- praline ice cream, frangelico hot fudge, caramelized hazelnut
- whipped crème fraîche, oat clusters
- rosemary orange shortbread
- lime leaf cremeux, meyer lemon sorbet, meringue
Coffee & Tea
- organic ten mushroom blend
- turmeric, ginger, cinnamon, coconut
- whole, skim, half & half, almond, soy, oat
Menus are accompanied by a considered wine list that uniquely places farming practices at the forefront, spotlighting stalwarts of the Old and New Worlds alongside exciting new vintners. Seasonal cocktails are simple and classic, making the most of the surrounding gardens to incorporate unexpected infusions, tinctures, and flavors.
