Dinner for 2: Served with (1) Escarole and wild arugula salad with garden beans, local goat cheese, crushed almonds and radishes. (2) Half a Mary’s bird roasted with Urfa pepper, lemon and turmeric and (3) Anson Mills grain pilaf, marinated cucumbers and shishito peppers
90s-Style Ahi Crudo
line-caught Ahi tuna with wasabi tobiko, avocado, sesame seeds, and micro cilantro. served with taro chips.
Burrata-Spring Onion Dip
local burrata with melted spring onions and lemon oil. served with grilled Josey Baker bread and sea salt
Italian-ish Chicken Lettuce Wraps
Mary's chicken ragu with pancetta and green garlic. served with parmigiano crisps and an assortment of lettuces
romaine and chicories with sourdough croutons, shaved parmigiano, and creamy anchovy dressing.
Escarole and Wild Arugula
with garden beans, crushed almonds, goat cheese and radishes.
Vegetarian + Gluten Free
The Total Goddess
young kale salad with grilled avocado, marinated cucumbers, tea leaf dressing and crunchy seeds