MENU
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Starters
+PARKER HOUSE ROLLS
10
herb & garlic butter, parmigiano
+HAND CUT BEEF TARTARE ON TOAST
18
sourdough, cornichon, caper, dijon, truffle aioli
+CORN CHOWDER
15
bacon, pickled gulf shrimp, nasturtium
+CRIMSON SWEET WATERMELON SALAD
14
tomato, feta, red onion, arugula
+LOCAL TOMATO & STONE FRUIT SALAD
15
nectarines, meyer lemon preserves, greek olive oil
+CHOPPED SALAD
15
gem lettuce, cucumber, chickpea, manchego
+CAESAR SALAD
15
baby gem, parmigiano frico, cracked black pepper, meyer lemon
+AUSTRALIAN WAGYU BEEF NIGIRI
28
habanero-tangerine puree, yuzu, trout roe
+6oz SPICED CRAB CAKE
26
sweet corn, peaches, tamarind chutney, thai basil
+FRESH BURRATA
17
melon, cucumber, proscuitto
Entrees
+TRACY'S MUSHROOM RISOTTO
42
grated black truffle, parmigiano, chanterelle, herbs
+SEARED SCALLOPS
37
heirloom tomato veirge, herb oil
+HALIBUT FILET
40
pole beans, chanterelle mushrooms, sun gold beurre blanc
+ROASTED HALF CHICKEN
30
gold bar squash, summer sage, chicken and sherry jus
+CRISPY SMOKED HILL COUNTRY QUAIL
32
whipped potato, green tomato jam, chili honey
+GRILLED 8oz. BLACK ANGUS FILET
53
served with maître d'hôtel butter and choice of sauce au poivre or béarnaise
+GRILLED 12oz. BLACK ANGUS NY STRIP
62
served with maître d'hôtel butter and choice of sauce au poivre or béarnaise
+GRILLED BLACK ANGUS 16oz. RIBEYE
68
served with maître d'hôtel butter and choice of sauce au poivre or béarnaise
Sides
+WHIPPED POTATOES
10
roasted garlic
+LOCAL SWEET CORN
10
feta, tarragon, aleppo, lemon
+FRENCH FRIES
10
garlic, pimenton, lemon aioli
+CRISPY BRUSSELS SPROUTS
10
white balsamic glaze, dijon, parsley
+SAUTEED RAINBOW CHARD
10
rhubarb, honey, soft herbs
“Food is as much about the moment, the occasion, the location and the company as it is about the taste.”— Heston Blumenthal
