Nutshell

appetizer.

Crispy rice fritters with avocado puree & chili sauce. 6

Bigfoot’s bamboo fries with kung foo sauce. 5

Mizuna Gardens organic greens. balsamic vinaigrette, rosemary croutons & almonds. 5 **

Local romaine lettuce with tarragon dressing, oranges, baby fennel & fried capers. 7 *

Cucumber soup. Served cold with shaved vegetables, mint & chives. 6 *

Red chard & green kale with creamy grits & a cherry ginger sauce. 7 *

Fuji apple salad with beets, preserved marionberries, micro greens & pinenuts. 8 *

Tandoor roasted local asparagus with truffled potato puree, spring greens, rosemary syrup & lemon vinaigrette. 8 *

entree.

Crispy risotto cakes. Local asparagus, saffron onions, lemon aioli & arugula. 14

Hand made pizza with tomato sauce, olives, cashews, oregano & spinach. 12

Pasta with peas & carrots. Cashew cream sauce, fresh herbs, pea vines & spring onions. 13

Fire roasted green chili & fruit tamales steamed in banana leaves & served with black beans & avocado sauce. 14 *

Jamaican barbeque. eggplant, lilies, fried okra, festival, bammy, beans & rice, yam stuffed orange, habanero & house made jerk sauce. Served with the Marley family drink- “something to remember.” 14 **

dessert.

Fresh local strawberries with coconut custard, rhubarb sauce, pistachios & phyllo cookies. 6

Maple chocolate tart. vanilla sauce & hazelnuts. 6

7/1

* gluten free

** can easily be made gluten free

18% gratuity may be added to parties of 6 or more