dinner menu


beginnings

 

Display of Asparagus morel mushrooms, watercress, pistachio  $12

Tasman King Salmon "Crudo" shishito pepper, lemon oil, frisee, smoked sea salt  $14

Summer Beets lotus chip, tarragon crème fraiche, pickled jicama  $13

Chilled English Pea Soup salmon roe, chervil, lemon  $9

Seared Scallops wilted sorrel, tomato spanish chorizo, garlic puree  $16


soup explorations

Sundance Salad plumped currants, candied pecans, herbed goat cheese, house vinaigrette  $13

Heirloom Tomato Salad tomato sorbet, tomato dusted gold creek mozzarella, basil, balsamic, olive crumbles  $13

La Nay Ferme Arugula & Sorrel Salad pickled blueberry, cucumber mint vinaigrette, compressed melon $11

entrees

Organic Chicken foraged mushroom risotto, asparagus, almonds, lemon  $32

Crispy Sea Bass cardamom carrot puree, citrus melted leeks, spring ramps  $35

Clark Willis Lamb Rack english pea & morel mushroom salad, mustard vinaigrette, local arugula  $38

English Pea Carnaroli Risotto radish, carrot, beets  $29

Spiced Berry Rub Buffalo Loin potato puree, caramelized radish, blackberry reduction  $42

King Salmon Pot Au Feu spring vegetables, arugula emulsion  $37

Chilled Green Bamboo Rice & Crispy Tofu garden vegetables, smoked tomato coulis, basil  $29

Tree Room Pepper Steak buttermilk mashed potatoes, wilted spinach, mango chutney $44

 

 

Reservations: 866.627.8313

 

Tree Room Chef Chris Park

 

A 20% gratuity will be added to parties of five or more.
$15 Split Plate Charge on Entrees

* Menu only available during regular business days from 5pm-6pm

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