Featuring Spring produce & proteins, sustainability, wild ingredients…

Menu items may change slightly due to availability and seasonality of ingredients.

Green garlic & Rosemary focaccia, preserved citrus & EV olive oil

Chips and Dip: spring vegetables and nasturtium flowers

Stinging nettle soup

Pacific Oyster, asparagus granita, buddhas hand tamari

Wild mushroom parfait, avocado, ramps

Spring onion pasta, fiddleheads, guanciale, mint, balsamico

PT Ranch Spring Lamb, fresh bay, morel mushrooms, pickled cherries

Wild fennel cakes, strawberry romesco

Snap peas, onion flowers, mint 

Navarro vineyards gewürztraminer juice granité

Franklins Teleme cheese, rhubarb, green almonds

Seeded almond bread

Chandler strawberries, citron cake, lemon verbena

Honduras vanilla bean chantilly