Dinner Large Plates

miso-glazed salmon filet from Wild for Salmon, served over tamari-roasted radishes and rice, finished with house-cured kimchi and sriracha aioli

While we don’t list any vegan items on our dining menu, we’re happy to prepare a dish of fresh, local ingredients just for you—ask what …

pan-seared sea scallops served over housemade creamy crab ravioli, with wilted spinach, roasted carrot and sherry coulis and sage brown butter

housemade pasta filled with housemade ricotta and wilted spinach, served in a tomato-butter coulis and finished with baby arugula and toasted pinenuts

organic fettuccine from Pasta by Deb, tossed in a Misty Mountain Farm beef and pork bolognese ragu, and finished with seared tenderloin tips, whipped ricotta …

1 lb-plus lamb shank from Elysian Fields Farm, braised with red wine, Ten Mile mushrooms and rosemary, then served over creamy polenta and finished with …

8 oz. center-cut filet mignon (larger and smaller cuts available) from Tony’s Meats, served with mashed potatoes and buttered local vegetables

chicken quarter from Landis Farm, marinated with preserved lemon and garlic, roasted and served over crispy panisse with an olive and herb salad and seared …