Lunch: French dip and Swiss; grilled hoagie bun filled with shaved prime rib, sauteed onions and Swiss cheese. Served with au jus, horseradish cream sauce and a side of 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: Fresh egg linguine with Greek seasoned grilled chicken, heirloom cauliflower, cherry tomatoes, artichoke hearts, braising greens and fresh mozzarella in an aglio e olio sauce.
Catch of the Day: Pan-seared colossal scallops over a red, wild and Jasmine rice pilaf with lemon, mint and dried apricots and a side of Costada Romanesco zucchini sauteed with extra virgin olive oil, crispy shallots, heirloom tomatoes and Zathar seasoning.
Dessert: Strawberry Shortcake; Homemade white sponge cake layered with fresh strawberries and vanilla-rum Mascarpone. Topped with strawberry puree.