The Wild Sage Restaurant at the Rusty Parrot Lodge

CULTURED BUTTER, SMOKED SALT

HACHIYA PERSIMMON, SMOKED SALT, AGED BALSAMIC, GRILLED BREAD

CRISPY PIG'S EAR, BLACK VINEGAR, MUSTARD EMULSION

ANJOU PEAR, CANDIED WALNUTS, PECORINO TOSCANO

MORNING DEW MUSHROOMS, LEEK HAY, BURNT SHAOXING, 63 DEGREE EGG

PROVENÇAL GARLIC SOUP, MARROW, DUCK FAT CROUTONS

GRAPEFRUIT, HATCH CHILI, SICILIAN PISTACHIO, ZA'ATAR, MINT, ROSE

CHILI OIL, LOVAGE, BALSAMIC

CARROT, RADISH, HERB VINAIGRETTE.

POTATO GARLEEK SOUP, LOVAGE OIL, DILL.

HOUSE SMOKED BACON, FRENCH VINAIGRETTE, 63 DEGREE EGG

Cornichons, Mustard, Grilled Focaccia.

Fermented Jalapeno, Crispy Garlic, Nasturtium.

Cherry Gelee, Strawberry, Milk Bread.

Chermoula, Farro, Soffritto.

Honeydew, Fennel Pollen.

Braised Late Bloomer Pork, Spiced Tomato, Herb Breadcrumbs.

Potato Puree, Shishito Peppers, Balsamic, Basil.

Braised Guinea Hen Leg, Preserved Lemon.

Garleek, Lemongrass, Carrot, Pickled Pepper.

Lazy Y Ranch Beef, Cauliflower, Pear, Beet, Shitake Garum.

Dark Fumet, Fermented Chili Fall Squash.

Braised Leg & Shoulder, Roasted Loin Medallion, Pappardelle, Mustard

Pan Roasted Breast, Confit Leg Ravioli, Plums, Hakurei Turnip

Cafe Cod Sow Hake, Alubia Blanca Beans, White Wine, Salsa Verde

Urfa Roasted Carrot, Avocado, Ginger, Sesame (Add Fried Egg +4)

Black Treacle, Tempura Green Beans, Sauce Crowns

Expression of Vegetal Colors, Grilled Escarole

Chamomile Clarified Reposado, Orange Blossom, Ginger, Mezcal-Pychaud's Bitters

Gin, Fig Liqueur, Sage, Lemon, Rhubarb Bitters

Suckle, Lime, Coconut, Thai Basil