curated by Chef Tyler Heckman
Breakfast
8am-11am
Arethusa Yogurt, Flax Seed Granola, Thyme Honey
Belden Breakfast - Two Eggs, Rye Toast, Breakfast Sausage
Egg Sandwich, Mortadella, Bloomsdale Spinach, House Hot Sauce
Trout Gravlax Toast, Avocado, Piparra Pepper
Beauregard Sweet Potato Pancakes, Five Spice, Brown Butter
Toast, Pistachio butter, Rhubarb Jam
Breakfast Sausage
Bacon
Fruit Bowl
Lunch
11am-5pm
Sourdough Focaccia, Cultured Butter
Fresh Milk Curd, Thyme Honey, Lavash
Smoked Onion Dip, Chips
Oysters, Verjus, Green Strawberry
Poached Shrimp, Lemongrass, Coriander
Clam Chowder, Potato, Kombu
Lettuces, Pistachio, Fresh Herbs
Spring Vegetable Salad, Tarragon, Arethusa Yogurt
Lobster Roll, Brown Butter, Bibb Lettuce
Burger, Comte, Horseradish, Piparra Pepper
Steak, Herb Butter, Fries
Dinner
5pm-8:45pm
Sourdough Focaccia, Koji Cultured Butter
Fresh Milk Curd, Squash Blossom, Walnut
Chicken Consommé, Spring Vegetables, Lapsang Souchong
Oysters, Verjus, Green Strawberry
Bluefin Tuna, Rhubarb, Sumac, Bay Leaf
Fluke, Green Tomato, Yuzu Kosho, Avocado
Lettuces, Palm Sugar, Kohlrabi, Fresh Herbs
Lobster, Custard, English Peas, Young Ginger
Agnolotti, Pistachio, Saffron, Aleppo Pepper
Pasta Alla Chitarra, Maine Sea Urchin, Dashi, Lemon
Cod, Mussels, Fava Bean, Amazake
Beef striploin, Bloomsdale Spinach, Morels, Sansho Peppercorn
Duck for Two, Ramps, Hazelnut, Mustard
