Fall Menu
FLORA
Pull-Apart Brioche
garden herbs, honey butter, local sea salt $12
Flower Salad
field greens & flora, bee pollen, honey vinegar $18
Little Gem Caesar
green goddess herbs, artichoke, breadcrumbs $19
Charcoal Roasted Beets
shallot, creme fraiche, nasturtium leaves & oil $18
Warm Kale Salad
bosc pear, poached egg, manchego, bacon vinaigrette $21
Garden Risotto
braised greens, honeypatch squash, meyer lemon $29
FUNGA
Bisque
hen of the woods, shiitake, crispy shallot $18
Shiitake Skewer
marinated maitake, pickled fennel, porcini $17
Pâté
pickled shallots, crispy enoki, warm brioche $19
Pumpkin Tagliatelle
veal, pork, and portobello bolognese; pecorino, crispy pumpkin $37
Wellington
cremini & taleggio duxelles, mushroom demi glace, shaved apple salad $35
FAUNA/OCEAN
Seared Bluefin Tuna
delicata squash, pomegranate glacé, mustard frill $28
Day Boat Scallops
tartar sauce, capers, crispy potatoes $32
Spaghetti alla Chitarra
maryland blue crab, saffron, opal basil $34
Atlantic Halibut
rainbow radish, ocean trout roe, miso beurre blanc $46
Branzino
whole-grilled, baby fennel, marcona almond $52
FAUNA/PASTURE
Beef Carpaccio
burrata, egg yolk, black lime $27
Pork Belly
cider-braised, butternut squash, heirloom barley $24
Rohan Duck Breast
celery root, spiced pear mostarda, sunflower seed "risotto," port reduction $47
Bone-In Ribeye
dry-aged, garden squash, sauce périgueux $86
Whole Roasted Green Circle Chicken
garden lavender, wildflower honey, accoutrements from our garden $75
ACCOMPANIMENTS
$12 each
Shaved Brussels Sprouts
preserved lemon, parmesan
Peewee Potato Salad
garlic aioli, fresh horseradish
Grilled Broccolini
sesame seed vinaigrette, lemon
Braised Garden Greens
ham hock, orange, shallot
Chef’s Tasting Menu
5 courses: A culinary journey through flora, funga, and fauna $115
Our Vegetable Garden
Join us in celebrating the exceptional produce from The Ornamental Kitchen Garden
Just steps from the restaurant, our vibrant vegetable garden flourishes, offering the freshest seasonal ingredients at their peak. This intimate proximity fosters a harmonious, sustainable relationship between cooks and gardeners. By nurturing our garden with the same care as our cuisine, we honor the integrity of every harvest and celebrate a true “garden-to-table” philosophy.