The Menu
We are offering table service by reservation Tuesday thru Saturday night. We will expand our days of service as appropriate.
Four Course Dinner $55
Add wine pairing for $30
Appetizers
Arancini | Stuffed with fontina cheese and served with a pea puree (GF)
Tuna Carpaccio | Thinly sliced ahi tuna with chili oil, lime, red onion & pickled daikon (DF) (GF)
Beet Tartare | Dijon and orange juice marinated beets served with crispy capers & housemade horseradish “cream” (VG) (GF)
Shrimp | Cajun blackened and served with a melon & cucumber slaw, smokey chili sauce & compressed melon (GF)
Salad
Caprese | Burrata cheese, balsamic, basil pesto, chery tomatoes & watercress (GF) (V)
Greenhouse Greens | Novio’s seasonal greens, mint & basil with candied figs, jicama, spiced pecans with a white balsamic citrus vinaigrette (VG) (GF)
Entrees
Scallops | Pan seared and pistachio dusted served with a beet & butternut mash, sage buttered potato & citrus salsa (GF)
Chef’s Steak | Dry rubbed & grilled NY Strip served with sweet potato hash & balsamic buttered swiss chard (GF) )
Pork Tenderloin | Dill crusted served with a wild mushroom & sundried tomato farro & bason braised red cabbage (DF)
Carrot “Noodles” | Shaved Brussels & fennel served with a white bean & cashew cream, eggplant croutons & garam masala walnuts (VG) (GF)
Dessert
Panna Cotta | Pumpkin, candied pecans, honey whipped cream & whiskey & spice foam (V) (GF)
Spice Baked Apple | Served with creme anggaise & a ginger snap tuile (V)
Ice Cream | Blueberry & sweet corn ice cream served with a blueberry & red wine sauce and house-made cone (V)
Sorbet | Spiced brown sugar & bourbon carrots & toasted almonds (VG) (GF)