cheese     8 | 20 | 40

tableside presentation of artisanal & farmhouse cheeses
house made accompaniments, nuts, baguette

dessert    12

blackberry creamsicle
coconut, yuzu, summer berries, marcona almond

chocolate pistachio mousse cake
caramelized white chocolate, lemon verbena sherbet, micro basil

roasted nectarine cobbler
parmesan, tomato, olive oil ice cream, black pepper shortbread

"pb+j"
concord grape sorbet, chevre, walnut, pumpernickel

mesquite funnel cake
peanut, buttermilk pudding, apricot, charred corn husk ice cream

pastry chef   nicole guini    |     pastry sous chef   meghan jungbluth