Bistro Verde

Local beets, herbed goat cheese, candied walnuts, honey vinaigrette

Creamy burrata, seasonal tomatoes, basil oil, grilled bread

Lemon aioli, pickled shallots, fresh herbs

Wild-caught bass, seasonal vegetables, lemon brown butter

Slow-braised lamb, rosemary jus, creamy polenta

Half bird, garlic confit, roasted lemon, herb salad

Wild mushrooms, parmesan, truffle oil, pea shoots

Warm chocolate cake, vanilla ice cream

Creamy lemon custard, shortbread, seasonal berries

Three local cheeses, quince, crackers