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Spring vegetable fields seen from the banks of the Edogawa River with sour leaves in bloom

Garden to Plate 2025

2025 Spring Harvest April-June 20th

PEAS WITH MINT

Fresh English Peas blanched in vegetable stock with young mint, salt, pepper.

Vegan

GRILLED CORN WITH Smoked Herb Salt

Just picked corn brushed with coconut butter and Smoked Herb Salt

Vegan

FALAFEL-SPICEY TOMATOES ON WHOLE WHEAT FLATBREAD

Vegan

SPARKLING WINE WITH GINGER ALE AND CHERRIES

FARMER'S MARKET QUINOA SALAD

Baileys Market Vegetables, grilled and chilled, folded into our perfectly cooked Organic Quinoa

Organic

Vegan

PRIMAVERA RISOTTO

Aborio Rice, sauteed pea greens, asparagus

Vegetarian

Organic

Master Winemakers dinner

Family Style Courses pared with wines

Grilled Tomato Tart

crispy herbed crust, grilled green and ripe red tomatoes

Vegan

STUFFED PEPPERS

LOCAL GOAT CHEESE

Mild

SALMON PASTRAMI

5 day preparation, salt, sugar, pepper, herb cured then cold smoked, then dried and finished with pastrami crust

Mild

CUCUMBER AND JICAMA WITH THAI CHILLI TUNA

Mild

BALANTINE of ORGANIC CHICKEN

SPANISH SEAFOOD PAELLA

BALSAMIC RASPBERRIES AND MASCARPONE CHEESE

TASTING MENU

A 9 course meal that's bold on taste, light on calories

BREAD AND SYRIAN OLIVES

PEAR & BLUE CHEESE TART

SEARED AHI-TUNA

CRAB CHOWDER DEMITASE

SMOKED DUCK BREAST

with Chambord

IRON SEARED SALMON

GROUPER PARMESAN

GULF SEA SCALOP

Diver sea scallop with orange reduction

GRILLED PINEAPPLE BUTTERMILK ICECREAM

HOLIDAYS MENU

Jingle bell all the way to your table

A SHOT OF HOMEMADE EGGNOG, MODERN STYLE

EMERALD COAST CRAB CAKES

HOLIDAY SALAD with GRILLED HONEY APPLES

Organic

ROSTED YAMS WITH A DASH OF BOURBON

TRADITIONAL ROASTED TURKEY

Organic

BUTTERMILK MASHED POTATOES AND PARSLEY

SUGAR CURED HAM

CORNBREAD DRESSING

CRANBERRY SAUCE & GRAVY

YEAST ROLLS