Menus

Menus

We offer a seasonal, three or four-course prix fixe menus

Three Courses—$35 • Four Courses—$45

 

First Course

Greystone Lettuces
shaved radish, garden carrots, pickled cherries

Steak and Kimchi Tartare
house fermented kimchi, pink lady apple, yuzu aioli, crispy squash blossom

Spring Vegetable Ribollita
spring peas, green garlic, tomato, torn croutons, parmesan

Grilled Octopus Salad
citrus, confit potatoes, Castelvetrano olives, pine nuts, chorizo vinaigrette

Second Course

Grilled Apricot Salad
smoked pork belly, shaved fennel, blackberry mostarda

Lamb Kefta
Gatehouse pita, marinated cucumber, shaved young onion, feta, oven-dried tomato vinaigrette

Ricotta and Mint Agnolotti
basil pasta, oyster mushrooms, English and sugar snap peas, cherry tomato, parmesan broth

Third Course

Slow Roasted Devils Gulch and Early Summer Hoppin’ John
heirloom beans, Calrose rice, corn, cherry tomato, peas, smoked pork jus

Olive Oil Poached Halibut
haricot vert, confit potato, olive tapenade, smoked tomato and leek vinaigrette

Grilled New York Strip Steak
grilled asparagus, pickled potatoes, smoked morel mushrooms, romesco sauce, saba

Dessert

Basque Cake
strawberry crème fraîche ice cream, Greystone citrus curd, preserved strawberries, balsamic

Carrot Cake Ice Cream Sandwich
wild candy cap mushroom ice cream, cream cheese, golden raisins

Chocolate Budino
salted caramel, espresso cream, chocolate pearls

Our menus vary seasonally and are subject to change.
Most dishes can be altered to be vegetarian, vegan, or gluten-free.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Three Courses—$50 • Four Courses—$60

 

First Course

Gatehouse Lettuces
shaved asparagus, poached egg, watermelon radishes, pickled onion, buttermilk dressing

Roasted Tomato Terrine
18-month prosciutto, mozzarella, olive tapenade, saba

Gatehouse Antipasti
marinated fennel, parmesan, Tuscan olive oil, Creminelli finocchiona, pepperonata, frisée, pine nuts, Dijon, Point Reyes blue vinaigrette

Second Course

Trumpet Mushroom Confit
arugula, blood sorrel, pecorino, garlic crostini

Balsamic-Glazed Beef Skewers
crispy polenta, preserved tomato, chimichurri

Sopa de Ajo
poached shrimp, Bloomsdale spinach, cream, crispy leek

Third course

Ravioli Doppio
spinach-mushroom-parmesan and fennel-leek-ricotta, Romano beans, cherry tomatoes, aglio pepperoncino

Mary’s Chicken Saltimbocca
cauliflower purée, roasted young patty pan squash, spring onions

5 Dot Ranch Grilled Rib Eye Steak
Bryce’s herb butter, Hasselback potato, shiitake mushrooms, spinach

Desserts

Rum and Brown Sugar Roasted Pineapple
vanilla mascarpone cream, blueberries, Marcona almonds

Lavender Scented Strawberry Rhubarb Crostata
vanilla bean gelato

Chocolate Budino
salted caramel, espresso cream, chocolate pearls

Our menus vary seasonally and are subject to change.
Most dishes can be altered to be vegetarian, vegan, or gluten-free.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.