Menu - Goldmoor

various summer melons; baby cucumber; feta; strawberry harissa; sourdough crouton; cayenne pepper; mint vinaigrette

Asian marinade; cilantro‐lime rice; radish; scallion; pickled corn; cucumber; basil avocado dressing; squid ink tapioca chip

8 oz Filet Mignon; mushroom duxelles; prosciutto; crisp fingerling potato; herb butter; caramelized bell pepper; leek cream; pickled pearl onion; sauce Au Poivre; herb oil

everything spice crust; glazed farro; sautéed haricot vert; pickled cucumber; avocado puree; salmon roe; sauce tzatziki

Certified Angus charred local corn; harissa goat butter; confit garlic mash; shallot‐balsamic puree; wild mushroom; bone marrow crumble; sauce au poivre

Argentinian marinade; glazed farro; sautéed haricot vert; kohlrabi cream; cherry gastrique; mustard seed; bacon cherry pork jus

house made pappardelle; smoked Coppa; heirloom tomato; saffron aioli; pickled jalapeno; bone marrow crumble; white wine; & lemon sauce

house made ciabatta; fig jam; heirloom tomato; avocado puree; aged balsamic; arugula

confit garlic oil; charred local corn; heirloom tomato; spinach; wild mushroom; cotija cheese; pickle radish; basil; & almond pesto

tapioca pearls; sautéed spinach; garlic oil; pickle corn; yuzu gel; squid ink tapioca chip; salmon roe; dashi beurre Blanc

smoked salt crust; chanterelle mushrooms; confit garlic mash caramelized onion; sauce au poivre

chopped romaine; roasted chickpeas; avocado; heirloom tomato; charred corn; cotija cheese; pickle jalapeno; buttermilk basil dressing

local strawberries; cucumber; mango; snow pea; caramelized ricotta; Spanish marcona almond; creamy balsamic vinaigrette

South African spiced marinade; corn elotes; avocado puree; curried candied peanut; micro cilantro

Jerk spiced farm raised Amish chicken served + a warm confit potato salad + pancetta & mustard; summer corn elotes topped + cotija cheese & chili powder; a strawberry arugula salad; finished off + sauce tzatziki & Moroccan spiced Kasumi

chanterelle mushrooms; crisp fingerling potatoes; herb butter; charred local corn; pickle radish; caramelized shallot‐balsamic puree; corn nage; pea tendril