From the Kitchen
Main Courses
Main course selections reflect the season and what the estate is producing. Ask about today's specials, which rotate based on harvest and market availability.
Dry-Aged Prime Filet Mignon
8 oz. center-cut filet, roasted bone marrow, estate potato preparation, seasonal vegetable, demi-glace
Roasted Duck Breast
Heritage duck, seasonal stone fruit reduction, wilted greens, duck leg confit croquette
Pan-Roasted Atlantic Halibut
Sustainably sourced, estate herb crust, beurre blanc, summer corn succotash, charred leek
Braised Short Rib
48-hour braise, roasted root vegetables, estate herb oil, pomme purée, jus
Seasonal Vegetarian Entrée
Rotating daily preparation built entirely from the estate garden. Ask your server for today's offering.
Rack of Lamb
New Zealand rack, pistachio crust, roasted fingerling potatoes, seasonal vegetable, lamb jus, mint chimichurri