Lunch: Buffalo chicken sandwich; toasted brioche bun topped with crispy fried chicken tossed in buffalo sauce, served with a celery, cabbage and blue cheese slaw, romaine lettuce and tomato. Served with house French fries.
Appetizer: Local squash blossoms filled with roasted sweet corn, micro greens and Blue Jacket Dairy Silverlake chevre goat cheese. Tempura fried until crispy. Served with clover honey.
Pasta: Roasted red pepper linguine with bronzed chicken, mushrooms, fresh mozzarella, heirloom cauliflower, smoked pancetta, cherry tomatoes and braising greens in a white butter sauce.
Catch of the Day: Wood-fired swordfish served over an oven-dried tomato and herb orzotto and sautéed costada Romanesco zucchini with heirloom cherry tomatoes and oregano.
Dessert: Strawberry Shortcake; Homemade white sponge cake layered with fresh strawberries and vanilla-rum Mascarpone. Topped with strawberry puree.