Dinner

First Course (choice of one)

Gazpacho al Andalus
Soft cooked egg, fried bread, chive

Pan Roasted Forest Mushrooms
Fried bread, Herbs de Provence, aioli

Crispy Sardines
Spicy ceci beans, kaleidescope carrots, salsa verde

Mixed Lettuces from our garden
Slow cooked beets, walnuts, goat's milk cheese

Artesenal Cheese Plate
Seasonal garnishes, toasted bread

Crispy Squash Blossoms
Basil mayo, coarse salt

Tasting of Heirloom Tomatoes
Burrata di buffala, white anchovy, basil oil, coarse salt

Second Course (choice of one)

Trent's Monkfish Bouillabase
Mussels, fennel, saffron broth, Provencal rouille, fried bread

Brandade Agnolotti
Salted cod, gold potato, local garlic, heirloom tomato "piperade",  Italian parsley

Pan Roasted Veal Sweetbreads
Kaleisedescope carrrots, local bacon, rosemary, garlic potato puree, veal jus

Slow Roasted Lamb Shoulder
Hand made gnocchi, walnuts, grape tomatoes, pine nut pistou

Pan Roasted Wild Striped Bass
Eggplant mousseline, charred baby leeks, lemon emulsion

Raosted Springfield Farm Half Chicken
Catalan style chard, creamy polenta, pan jus

Confit of Duck Leg
Summer bean cassoulet, garlic sausage, garden herbs

Moules and Frites
Choice of green curry and corriander or Provencale hand cut frites, aioli

Housemade Boudin Blanc
Local fingerlings, charred baby leeks, romesco

Steak and Salad
Upland cress, garden tomatoes, anchovy and herb butter

Spinach and Sheep's Ricotta Agnolotti
Toasted pine nut, brown butter, sage, lemon

Third Course (choice of one)

Molten Chocolate Cake
Salted caramel, ginger ice cream

Melon Sorbets
Canataloupe, honeydew, watermelon, basil lime syrup

Glacees d'Ete
Local peach, sweet corn, Genovese basil ice creams

Artesenal Cheese Plate

Reid's Orchard Peach Tarte Tatine
Toasted cardamom ice cream

Menu items are subject to change depending upon availability