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Starters

+PARKER HOUSE ROLLS

10

herb & garlic butter, parmigiano

+HAND CUT BEEF TARTARE ON TOAST

18

sourdough, cornichon, caper, dijon, truffle aioli

+CORN CHOWDER

15

bacon, pickled gulf shrimp, nasturtium

+CRIMSON SWEET WATERMELON SALAD

14

tomato, feta, red onion, arugula

+LOCAL TOMATO & STONE FRUIT SALAD

15

nectarines, meyer lemon preserves, greek olive oil

+CHOPPED SALAD

15

gem lettuce, cucumber, chickpea, manchego

+CAESAR SALAD

15

baby gem, parmigiano frico, cracked black pepper, meyer lemon

+AUSTRALIAN WAGYU BEEF NIGIRI

28

habanero-tangerine puree, yuzu, trout roe

+6oz SPICED CRAB CAKE

26

sweet corn, peaches, tamarind chutney, thai basil

+FRESH BURRATA

17

melon, cucumber, proscuitto

Entrees

+TRACY'S MUSHROOM RISOTTO

42

grated black truffle, parmigiano, chanterelle, herbs

+SEARED SCALLOPS

37

heirloom tomato veirge, herb oil

+HALIBUT FILET

40

pole beans, chanterelle mushrooms, sun gold beurre blanc

+ROASTED HALF CHICKEN

30

gold bar squash, summer sage, chicken and sherry jus

+CRISPY SMOKED HILL COUNTRY QUAIL

32

whipped potato, green tomato jam, chili honey

+GRILLED 8oz. BLACK ANGUS FILET

53

served with maître d'hôtel butter and choice of sauce au poivre or béarnaise

+GRILLED 12oz. BLACK ANGUS NY STRIP

62

served with maître d'hôtel butter and choice of sauce au poivre or béarnaise

+GRILLED BLACK ANGUS 16oz. RIBEYE

68

served with maître d'hôtel butter and choice of sauce au poivre or béarnaise

Sides

+WHIPPED POTATOES

10

roasted garlic

+LOCAL SWEET CORN

10

feta, tarragon, aleppo, lemon

+FRENCH FRIES

10

garlic, pimenton, lemon aioli

+CRISPY BRUSSELS SPROUTS

10

white balsamic glaze, dijon, parsley

+SAUTEED RAINBOW CHARD

10

rhubarb, honey, soft herbs
Seal
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“Food is as much about the moment, the occasion, the location and the company as it is about the taste.”
Heston Blumenthal