daily petite repast offerings

small plates and appetizers
range from $7 - $13

organic carrot ginger soup * 7
toasted peanuts

bacon wrapped medjool dates * 7
marcona almonds, vin cotto

pork belly “grattons” * 8
local radish slaw
asian mustard

steamed black mussels 8
coconut milk, lemongrass

roasted beets * 8
shaved fennel, parmigiano, pistachio
mostarda dressing

wild burgundian escargot tart 10
smoked tomato compote

warm asparagus & wild mushroom salad * 10
sunnyside farm egg, benton’s bacon
grain mustard dressing

japanese octopus carpaccio 12
onion, fennel, wakame salad
ponzu dressing

tuna avocado tartare * 12
quail egg, miso mustard
house-made rice crackers

crab cakes “repast style” * 13
sautéed sesame asparagus
yuzu caper butter

cheese plate

selection of three  14
selection of four  16
selection of five  18

entrees
range from $18 - $32

mihoko’s macrobiotic composition 18
local greens, organic quinoa, hijiki
wild mushrooms, tempeh croutons

sugar cane skewered sea scallops * 20
sprouted lentils, mango salsa
curry vinaigrette

chorizo crusted berkshire pork chop 22
sweet potato turnip gratin
sherry vinegar gastrique

grilled painted hills hanger steak 22
root vegetable fries
local radish slaw

butter poached halibut 24
spring peas, carolina gold rice
wild mushrooms, kombu dashi broth

crab cakes “repast style” * 26
sautéed sesame asparagus
yuzu caper butter

ao-nori seared tuna * 28
organic quinoa, fingerling potatoes, hijiki
spicy garlic sauce

cumin rubbed lamb chops 30
curried okra, peanuts, chickpea hummus

porcini crusted painted hills filet mignon 32
black truffle agnolotti, wild mushroom fricassee
port wine foie gras mousse

sides
root vegetable fries 5
curried okra & peanuts 5
spring peas & carolina gold rice * 6
sautéed sesame asparagus & mushrooms * 7
sweet potato turnip gratin * 8
black truffle agnolotti 10