Small Dishes
- stone-ground flour, kalamata, olive oil
- saffron, ginger, crispy curry leaf, chili oil
- asian pear, leafy greens, preserved lemon
- burrata, roasted olives, almonds, sherry vinaigrette
- raisins, spring onion, potato crisps, salsa verde
- goat cheese, walnut dukkah, farm herbs
Salads
- dill, pumpkin seed vinaigrette
- parmesan, croutons, caesar dressing
- our lettuce, radish, lemon, olive oil
- farro, avocado, sprouts, herb yogurt
avocado | 6
tofu | 8
chicken | 12
shrimp | 14
Main Fare
- charred tomato, shichimi, scallion
- capers, pecan, broccolini, leafy greens
- bacon, lettuce, tomato, avocado, aioli, seed bread, fries
- oyster mushrooms, aged cheddar, chipotle aioli, fries
- fava beans, pea shoots, asparagus, green goddess
- aged cheese, house pickles, lettuce, tomato, roasted garlic aioli, fries
- sunchokes, fingerling potatoes, our herbs, sauce vierge
Living Elixirs
- kale, cucumber, lemon, apple
- lemon, apple, ginger
- orange, carrot, yellow beet
- hand-crafted local kombucha
- macadamia nut, honey, bee pollen
- blueberry, blackberry, ginger
Sweets
- coffee, rosemary ganache, dulce de leche cream
- oat streusel, honey ice cream
- manjari chocolate, vanilla bean
- valrhona chocolate, salted caramel, vanilla bean
Please note, this is a sample menu and subject to change as we feature hyper-seasonal, farm-fresh ingredients in our dishes. We strive to accommodate all dietary restrictions, including kosher requests. Kindly inform us of any specific dietary needs at least one week prior to your arrival by reaching out to wff.itinerarydesigner@aubergeresorts.com.