Damn the Weather

Crisp and crunchy baby gherkin pickles served in a charming ceramic bowl.

Toasted mixed nuts seasoned with fresh rosemary, brown sugar, and a hint of cayenne pepper.

Six chilled prawns accompanied by classic cocktail sauce and creamy chive aioli.

Grilled halloumi cheese paired with caramelized roasted peaches, tomato vinaigrette, and fresh mint.

Smoky charred eggplant halves topped with spicy chorizo, toasted hazelnuts, and tender fresh herbs.

Ripe heirloom tomatoes and sweet watermelon tossed with fragrant fresh basil leaves.

Crisp little gem lettuce with whipped chèvre, watermelon radish, pepitas, and lemon citronette.

Castelfranco and chioggia radicchios tossed with parmesan, caesar dressing, and golden croutons.

Farm greens tossed with wholesome wheat berries, pickled onions, cotija cheese, and ranch croutons.

Char-grilled asparagus over wild baby arugula with sweet dates, feta, and lemon-anchovy vinaigrette.

Tender achiote chicken over farm greens with curtido, giardiniera, crema, and garlic crispies.

Crispy confit pork belly with apple-celery coulis, braised daikon, beet chips, and pickled carrot.

Pillow-soft ricotta gnocchi with shiitake mushrooms, tomato confit, yellow corn, and grana padano.

Pan-seared steelhead trout with sauce gribiche, asparagus, and crispy onions.

Tender charred rainbow carrots glazed with chermoula, tahini sauce, and pomegranate molasses.

Savory meatballs over braised kale and roasted red pepper sauce with parmesan and focaccia.

Earthy winter mushroom ragout over creamy polenta with bleu cheese, marjoram, and red wine sauce.

Sweetcorn risotto topped with crispy bacon, cherry tomatoes, fresh oregano, and parmesan.

Broiled coho salmon with broccoli raab, hazelnuts, sultanas, calabrian chili, and meyer lemon puree.

Melty braised pork belly in turmeric broth with roasted baby cabbage, shishito peppers, and charred eggplant.

Charred broccoli florets with lemon-miso bagna càuda and toasted sesame seeds.

Baked macaroni in a rich blend of cheddar, gruyere, and parmesan panko crust.

Cornmeal-crusted chicken on a house bun with slaw, pickles, mustard aioli, and green salad.

Sage buttermilk biscuit with house sausage, scrambled eggs, swiss, and coffee aioli.

Grass-fed beef burger with cheddar, smoked mushroom aioli, and caramelized onions.

Plump shrimp over stone-ground grits and collard greens with whipped cajun honey butter.

Fresh fettuccine tossed with ramps, maitake mushrooms, brown butter, and mizithra cheese.

Bucatini pasta coated in slow-simmered beef and pork ragout with tomato and grana padano.

Spiced lamb kofta with spiced labneh, spinach, radish, red onion, and flatbread.

Petite tender steak with savory orange maple gravy, served with fries.

Deconstructed crisp meringue with chantilly cream and fresh seasonal berries.

Silky chocolate pot de crème with salted caramel and cardamom-orange shortbread.

Spiced carrot cake layered with sweet mascarpone and toasted pistachios.

Dense flourless chocolate cake served with fresh strawberries and vanilla crème anglaise.

Crispy cinnamon-sugar churros paired with tropical pineapple ice cream and rum caramel.