Holding salmon over polenta dish with blue napkin in background.

Menus

This is our current menu as of June 2026.
Please note that our menu can change daily with the bounty of local farms and purveyors.

to finish

tahitian vanilla crème brûlée

fresh berries, house-made cookies

classic “profiteroles”

chocolate or tahitian vanilla gelato, chocolate sauce

deconstructed strawberry shortcake

spring strawberries, shortcake crumble

chocolate cherry mousse

valrhona dark chocolate, cherry coulis

farm fresh berries & cream

kirshwasser, house made lavender chantilly

chocolate truffles

meringue cookies, coulis

gelato, ice cream, & sorbet

gelato

vanilla, chocolate, baileys, caramel balsamic

chino's farm ice cream

blackberry w “hojicha” green tea

sorbet

blackberry cabernet

cheeses

tête de moine: “monk’s head”

pink lady apples, dried figs, semi-hard cow’s milk cheese from switzerland known for its rich flavor

cheese plate

honeycomb, fig & almond cake, seasonal compote: french brebicet: semi-soft sheep cheese spanish drunken goat: semi-firm goat cheese english shropshire: soft cow cheese

la tur “en brick”

candied pecans, strawberry lemon compote italian cow, sheep, & goat cheese