Gluten Free Menu
Soups
potato leek soup |
3 |
candied bacon, scallion oil. |
Salad & Starters
strawberry salad |
8 |
strawberries, baby lettuces, salt roasted pistachios, balsamic vinaigrette. |
|
watercress & lola rosa salad |
8 |
asian pear, goat cheese, honey-lime vinaigrette. |
|
chioggia beet salad |
8 |
endive, fennel, blue cheese, apple cider vinaigrette. |
Vegetables
summer squash risotto |
10 |
fava leaves, grana padano. |
|
sautéed rainbow chard |
8 |
fuji apples, sesame seed puree, lemon-honey vinaigrette. |
|
roasted local asparagus |
10 |
crispy prosciutto, feta cheese. |
|
sautéed bloomsdale spinach |
8 |
extra virgin olive oil, garlic, lemon. |
Meat & Poultry
chicken tinga tacos |
8 |
chipotle braised chicken, avocado, queso fresco, cilantro |
|
grilled hanger steak |
14 |
spring vegetables, red wine butter, balsamic gastrique. |
|
va de vi burger {no bun} {lunch only} |
10 |
brandt beef, white cheddar, applewood smoked bacon |
Seafood
grilled yellowtail |
13 |
pineapple glaze, tropical salad, sriracha-cilantro aioli |
|
seared dayboat scallops |
15 |
cauliflower puree, rasin-caper emulsion, vanilla oil |
Desserts
guittard chocolate soufflé |
8 |
crème anglaise and chantilly cream. (twenty minute preparation time) |
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