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In the Basket
Buttered Greens. Sweet Corn. Roasted Cauliflower. Red Beet. Crispy Carrot.
$6
Plateau a Fromage. Charcuterie. Duck Fat Crostini.
$12
Truffle, Parmesan Pop Corn.
$5
On the Grass
Vegetable Pakora.Garbanzo, Roasted Corn, Charred Cauliflower, Butternut Squash.
$10
Japanese Chayote Squash Tart. Balsamic Bok Choy.
$11
Charred Broccolini and Royal Trumpet Mushroom with Rosemary, Lemon Oil.
$7
Sirachi Ace Battered Thai Eggplant in the field. Asparagus, Chard, Bulls Blood. Gribiche.
$9
Krupuk Chips with Sweet and Sour Sauce.
$9
Blanket by the Water
Seared Day Boat Scallop and Panama Shrimp with Anjou Pear and Habanero Chutney.
$12
Charred Rainbow Trout. Duck Fat Dust. Limon Di Sorrento.
$11
Crispy Calamari with Ogonori. Shishito Aioli.
$12
Golden Tile Taco. Pink Chile Cabbage. Avocado-Lime Sauce Vierge.
$11
Halibut Ceviche on Pineapple. Spiced Crisped Banana Chips.
$10
Seared Tuna on a bed of Sweet Corn, Roasted Cauliflower, Red Beet.
$12
Grilled Rockfish. Curry Crème Fraiche with Caviar.
$12
Grilled in the Park
Poblano Steak Tar-Tar. Roasted Leek. Quail Egg.
$10
Pulled Pork Sliders. Sweet Red Fresno Sauce. Pickled Red Cabbage.
$11
House-made Beef Burger. Charred Broccolini and Jalapeno. Belton Farm Cheddar. Egg. Anaheim Aioli.
$10
Grilled and Baked Ghost Pepper and Honey Chicken Wings. Sweet Tomato Relish.
$9
Zaragoza Braised Chicken Breast.
$10
Ginger Garlic and Brown Sugar Filet with Chimichurri.
$12
The Last Sweet Spot
Jasmine and Honey Crème Brulee
$8
Smoked Graham Cracker Smore
$8
Housemade Key Lime Pie
$6
Menu Changes Seasonally
Mid-winter 2018 Menú file:
Mid-winter 2018 Menú file:
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