FRESH

-Beginnings-

With crispy fried artichoke petals and fresh grated cheese 4 Fresh dandelion greens, Medjool dates, pecans and tangy Stilton blue wrapped in thinly sliced prosciutto 6 Vibrant spinach and roasted mushrooms atop herbed custard in a flaky Phyllo shell 5
Mushroom Spinach and Scallion Tartlet Bitter Greens Salad Wrapped in Prosciutto

Big Heart Artichoke and Parmesan Soup

-GreensSpring Panzanella with Asparagus Tender asparagus, peasant bread, and young mustard greens topped with soft cooked eggs, watermelon radish and crumbled ricotta salata in a light red wine vinaigrette.

12 Add chicken or flank steak - 15

Crispy Salmon And Arugula Salad with Carrot-Ginger Vinaigrette Pan crisped Wild salmon daubed with carrot-ginger puree, atop baby arugula, sweet cherry tomatoes, and red pepper drizzled with shallot and sesame oil vinaigrette. 17

Special Selection
Braised Lamb-shank with Mint-Pistachio Pesto Orzo

Seasonal baby lamb shank braised in white wine and garden fresh herbs. Served atop beautifully green mint and sweet-pistachio orzo, drizzled with a velvety herb-wine reduction. 25

-EntreesSpring Risotto with Morels, Asparagus, and Fiddlehead Ferns

Creamy risotto studded with earthy morels, tender blanched asparagus spears and fiddleheads. 15
Sea Scallops with Parsnip Puree and Spring Vegetables

Seared, buttery sea scallops atop smooth parsnip puree with fresh sauted spinach, garden peas, and pea tendrils. 23
Oven Roasted Free-Range Chicken

Carved whole-roasted chicken drizzled with sweet and savory fig-jam pan sauce; accompanied by fresh micro-carrots, parsnips, snap peas, and cipollini onions baked en papillote. 19
Flank Steak with Roasted Endive, Spring Onion Agrodolce, and Arugula

Skillet grilled flank steak topped with spring onions stewed in vinegar and honey. Served with roasted endive, peppery arugula and crispy fingerling potatoes. 19
Seared Asian Tuna Steak

Tangy, ginger-sesame seared yellow fin tuna steak atop succulent baby eggplant and stir-fried baby bok choy, garnished with bright scallions. 21

-Sweet EndingsGuilt-Free Carrot Cake with Pecan Cream Cheese Frosting -5 Lemon, Poppy, and Chvre Cheesecake with Rhubarb Glaze -6

FOUR

FOUR is devoted to seasonality. Our talented chefs seek inspiration from the essence of each of the four seasons, exploiting the unique flavors, textures, colors, and aromas of seasonally available goods to create artistic and delicious food combinations. We pride ourselves on sourcing the highest quality organic meats and dairy and locally grown produce to support community farms, emphasize natural, wholesome eating, and to ensure rich, sensual tastes. Our spring menu, FRESH, utilizes garden fresh spring produce and quality local ingredients to capture the vibrant spirit of the season. Bold, bright flavors and earthy undertones mingle to produce a truly illustrative menu of the bountiful spring. Enjoy.