Dinner

starters

cedar river natural beef short ribs
ancho chile chocolate sauce and
vanilla scented potatoes 14

chilled yellow tomato gazpacho soup
arizona shrimp and tiny vegetables 9

*pan seared la belle farms foie gras and braised duck
sweet corn doughnut, jalapeno and
strawberry marmalade 17

guajillo pepper seared ahi tuna
foraged mushrooms, olives, basil and quinoa 12

salads

baby romaine salad with spiced duck
mango chile salsa, toasted pine nuts and
white balsamic dressing 12

lon's garden organic tomato salad
with san joaquin gold
tomato sorbet, marinated cucumbers and
spicy balsamic syrup 11

wisconsin goat cheese and arugula salad
heirloom beets and spring strawberries 9

hermosa garden salad
maytag blue cheese, apple-pears, spiced pecans and prickly pear vinaigrette 9

roasted georges bank sea scallops with
organic greens
chayote jicama slaw, blue corn fritters and
chipotle vinaigrette

entrees

roasted fulton valley free range chicken
goat cheese gnocci, baby portobello mushrooms and chicken jus 25

pan roasted alaskan halibut
smoked pepper and cilantro spaetzle,
organic spinach and rainbow carrots 30

*pepper roasted natural pork tenderloin
grilled apple and lavender bread pudding and preserved cherry sauce 27

grilled filet of salmon with blackberry shellac 28
baby cabbages, marbled potatoes, corn and
fire roasted tomatillo sauce

*grilled beef tenderloin
white truffle scented macaroni and cheese
and swiss chard 34

natural breast of duck with poblano honey glaze
sweet corn pancake, hand picked vegetables and balsamic plum reduction 29

*sun dried tomato crusted rack of lamb
goat cheese herb grits, smoked peppers and
queen creek olive jus 34

open ravioli of fire roasted vegetables
garlic wilted spinach, baby vegetables, goat cheese
and yellow pepper mole 22

sides

truffle scented mac and cheese 10
goat cheese grits 6
lon’s garden vegetables 6
sweet corn pancakes 7
garlic mashed potatoes 6
grilled asparagus with cilantro orange butte sauce 8

executive chef - michael rusconi
chefs james gallimore, seth crane, and justin olsen

as a courtesy to our guests, the use of cellular phones is prohibited in dining areas.

an 18% gratuity is included for parties of 8 or more.

*some items may contain undercooked proteins, this may increase the chance of food borne illness.