Join us Friday and Saturday nights for our three-course, prix fixe dinners.
Reservations are available from 5 pm–7:30 pm.
Our menus will change along with the seasons reflecting what the garden ‘giveth’.
The menu below is all about summer.

To Start

CARROT SOUP
puréed with ginger & turmeric with a swirl of sour cream & chives

Choice of Entrée

all served with—

popovers with honey butter

 DUCK CONFIT with FRITES & AIOLI

SALMON with FOAMING LEMON-BUTTER with FRITES & AIOLI

RISOTTO with SLOW-ROASTED TOMATO & SUMMER SQUASH

For Dessert

PHILLIPS FARM’S EXCEPTIONAL YELLOW PEACHES
with raspberry sauce over The Bent Spoon’s raspberry sorbet

$95. per person
plus tax and gratuity

Additions

deviled eggs with bacon & chives 8.

Matiz sardines in Spanish olive oil with tomato on toast 8.

“twirled up” chèvre with arugula on toast 8.