STARTERS

Sweet Pea Falafel
pickled vegetables, arugula, goat feta, harissa-yogurt tahini, naan

Castelvetrano Olive Tapenade
burrata, speck, grilled focaccia

Peppadew Popper Kabob
prosciutto wrapped, smoked chèvre-almond-basil stuffed, herb salad, arugula pesto

Achiote Braised Duck Confit Arepas
black bean hummus, poblano-tomato salsa, avocado crema

Crispy Pork Belly Spring Rolls
radish slaw, black vinegar dipping sauce

Crab and Tomato Bisque

Chef’s Soup of the Day

Three Pea, Arugula Salad
English, snap, and snow peas, pea shoots, almonds, goat feta, tarragon-mint vinaigrette

Little Jem Lettuce Salad
pickled shallots, roasted grape tomatoes, pistachios, Piave cheese, green goddess dressing

ENTRÉES

Agnolotti
pan roasted mushroom jus, English pea pesto, lemon ricotta

Sea Bass
vegetable fried black rice, cashew broth

Diver Scallops
tri colored quinoa and asparagus sauté, morel vinaigrette, bacon dust

Duroc Pork Chop
Maestro I.P.A.-mustard glaze, lentil and celery root salad, apricot marmalade

Colorado Beef Tenderloin
teriyaki glazed, sake braised Savoy cabbage, wasabi grits

Venison Short Loin

Cabernet veal demi-glace, spring vegetables with almonds, Yukon Gold mashed potatoes

Surf and Turf
venison short loin, veal demi-glace,
diver scallops, chef’s daily sauce,
spring vegetables with almonds, Yukon Gold mashed potatoes

DESSERTS

Marla’s Carrot Cupcakes
mascarpone gelato, salted caramel, candied walnuts

Peanut Butter Cup Cheesecake
chocolate ganache and crumble

Strawberry Shortcake Ice Cream Sandwich
rhubarb coulis, lavender crème anglaise

Crème Brûlée
classic vanilla bean preparation, spring berries

Gelato and Chocolate Truffles
cherry-pistachio biscotti, berries