A specialty procured board of meats and cheeses paired with just the right fruit, pickled vegetables, and condiments.
A specialty procured board of meats and cheeses paired with just the right fruit, pickled vegetables, and condiments.
twisted and poached in lye, brushed with garlic herb butter topped with grated parmigiano-reggiano, and served with Chef Lefevre's house made horseradish mustard
grilled to order, served with cucumber lime yogurt, peppadew tirokafteri, orange-lavender marinated olives
market apples, maple pepitas, goat cheese, shaved red onion, pickled raisin, sherry vinaigrette
Sweet and spicy chili sauce, crispy pork, fresh thai basil, lime juice, and peanuts.
golden browned cauliflower tossed in garlic-caper vinaigrette, savory smoked aioli, togarashi spice and parmigiano reggiano
fried until crispy and tossed in a sweet-sour Thai fish sauce caramel, with garlic, birdseye chiles, wild rice, and crispy shallots
roasted mushrooms marinated in escabeche, topped with creamy stracciatella, roasted piquillo peppers, and chive oil on buttery sourdough toast
Long, double blanched to a double crispy crunch, served with Chef LeFevre's Fry Sauce
Spinach pasta with spicy pork shoulder sugo & bianco sardo
delicate hand folded tortellini, stuffed with artichokes and ricotta cheese, glazed in herbed lemon butter with crispy artichokes
hand cut tagliatelle noodles cooked in a shrimp and lobster ragu, topped with lemon breadcrumbs and calabrian chile oil
sesame crusted and seared rare, served over white bean puree, truffled charred scallion vinaigrette, and celery salad
steamed in coconut milk with housemade green curry, yams, Chinese coin sausage, coriander sticky rice and lime leaves
tender shrimp grilled over oak fire, smoky mole amarillo sauce, fried plantain, chayote squash dressed in tamarind vinaigrette
creamy parsnip puree, brown butter hazelnuts, balsamic vinegar, crispy parsnip
sauteed medium rare with celery root puree, tender braised red cabbage, and verjus marinated sweet and sour apples
the best of both worlds! pork loin and tenderloin on the bone, grilled over live oak wood, with asian pear kimchi and black mustard sauce
tossed in mojo spice seasoning, roasted golden brown, served with yuca fries and aji verde sauce
smoked BBQ butter, bourbon black pepper glaze, warm German style bacon-mustard potato salad
slowly cooked with coriander and chile until it falls off the bone, toasted masa corn cake, oion and jalapeno escabeche, candied pepitas
Grilled over white oak, and sliced against the grain for tenderness, topped with smoked paprika, chimichurri, and broccolini
A wonderful mess of bittersweet chocolate pudding, peanut butter mousse, Caramelized bananas, and bacon brittle
Pumpkin Spice Mousse, Spiced Candied Pepitas, Bourbon Ice Cream
Green Apple Caramel, Roasted Pine Nuts, Miso Butterscotch Ice Cream
freshly baked and toasted until warm, drizzled with salted caramel and topped with soft butter
soft and sweet brioche dough soaked in a salted brown butter caramel sauce, topped with candied pecans
tossed in spiced sugar and served with salted caramel toffee sauce
buttery, sweet and tender pastry filled with almond frangipane and raspberry jam, topped with spiced gingersnap streusel
grilled to order, served with cucumber lime yogurt, peppadew tirokafteri, orange-lavender marinated olives
twisted and poached in lye, brushed with garlic herb butter topped with grated parmigiano-reggiano, and served with Chef Lefevre's house made horseradish mustard
scrambled organic eggs, sage breakfast sausage, old-school american cheese, strawberry pepper jelly on a fluffy angel biscuit. Served with crispy smashed potatoes and cilantro aioli
soft poached eggs served over our bacon cheddar buttermilk biscuits, arugula, Casella's prosciutto and silken hollandaise sauce
1/2 pound beef chuck patty grilled over white oak and served on a brioche roll, aged white cheddar, crispy Nueske's bacon, little gem lettuce, market tomatoes and a honey chipotle aioli
smoky Nueske's bacon, scrambled organic egg, crispy tots and white cheddar cheese wrapped in a flour tortilla and grilled on the plancha. Served with sour cream, salsa verde, and pico de gallo pinto bean salad
grilled over white oak and sliced against the grain for tenderness, topped with sunny side up egg, smoked paprika chimichurri and broccolini
MBP Breakfast, cheesy scrambled organic eggs, fluffy angel biscuit with maple butter, sage pork sausage, crispy smashed potato with cilantro aioli, and Strauss yogurt with seasonal fruit
MB Post Breakfast, cheesy scrambled organic eggs, fluffy angel biscuit with maple butter, nueske's roasted slab bacon, crispy smashed potato with cilantro aioli, and Strauss yogurt with seasonal fruit
Poached Egg Avocado Toast, mashed CA avocado, two poached organic eggs, shaved radish, dill, and everything bagel spice on griddled sourdough toast. Served with a little gem lettuce and kale salad
fluffy almond and buttermilk batter baked in cast iron until golden brown and topped with warm blueberry compote, whipped mascarpone cream, and hot buttery maple syrup
juicy chicken thigh fried until golden brown, served on a buttery brioche with red cabbage slaw and aji verde sauce
delicate hand folded tortellini, stuffed with artichokes and ricotta cheese, glazed in herbed lemon butter with crispy artichokes
sesame crusted and seared rare, served over white bean puree, truffled charred scallion vinaigrette, and celery salad
Sweet and spicy chili sauce, crispy pork, fresh thai basil, lime juice, and peanuts.
fried until crispy and tossed in a sweet-sour Thai fish sauce caramel, with garlic, birdseye chiles, wild rice, and crispy shallots
Long, double blanched to a double crispy crunch, served with Chef LeFevre's Fry Sauce
Grilled over white oak, and sliced against the grain for tenderness, topped with smoked paprika, chimichurri, and broccolini
Spinach pasta with spicy pork shoulder sugo & bianco sardo
hand cut tagliatelle noodles cooked in a shrimp and lobster ragu, topped with lemon breadcrumbs and calabrian chile oil
market apples, maple pepitas, goat cheese, shaved red onion, pickled raisin, sherry vinaigrette
creamy parsnip puree, brown butter hazelnuts, balsamic vinegar, crispy parsnip
golden browned cauliflower tossed in garlic-caper vinaigrette, savory smoked aioli, togarashi spice and parmigiano reggiano
tender shrimp grilled over oak fire, smoky mole amarillo sauce, fried plantain, chayote squash dressed in tamarind vinaigrette
sauteed medium rare with celery root puree, tender braised red cabbage, and verjus marinated sweet and sour apples
Spring Mushroom and Asparagus toast with mushroom puree , crispy rosemary and parmesan
A wonderful mess of bittersweet chocolate pudding, peanut butter mousse, Caramelized bananas, and bacon brittle
Pumpkin Spice Mousse, Spiced Candied Pepitas, Bourbon Ice Cream
Green Apple Caramel, Roasted Pine Nuts, Miso Butterscotch Ice Cream
A specialty procured board of meats and cheeses paired with just the right fruit, pickled vegetables, and condiments.
A specialty procured board of meats and cheeses paired with just the right fruit, pickled vegetables, and condiments.