Certain menu selections are modified.  Please advise your server of your vegetarian or vegan preference.

STARTERS

Sweet Pea Falafel
pickled vegetables, arugula, goat feta, harissa-yogurt tahini, naan
(may be prepared vegan by omitting goat feta, and harissa-yogurt tahini)

Castelvetrano Olive Tapenadei
burrata, grilled focaccia
(may be prepared vegan by omitting buratta)

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

Arepas and Black Bean Hummus
poblano-tomato salsa, avocado crema
(may be prepared vegan by omitting avocado crema)

Chef’s Soup of the Day
(usually, not always vegetarian)

Three Pea, Arugula Salad
English, snap, and snow peas, pea shoots, almonds, goat feta, tarragon-mint vinaigrette
(may be prepared vegan by omitting goat feta)

Little Jem Lettuce Salad
pickled shallots, roasted grape tomatoes, pistachios, Piave cheese, green goddess dressing
(may be prepared vegan by omitting Piave)

ENTRÉES

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

Vegetable Fried Black Rice
cashew broth (vegan)

Tri Colored Quinoa and Asparagus Sauté
morel vinaigrette (vegan)

Lentil and Celery Root Salad
apricot marmalade (vegan)

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

Daily Sorbet
(vegan)