Guided by the season and the artistry of Mystic Valley Tea Farm, Chef Wolf prepares a menu that highlights the subtle complexity of tea alongside carefully composed dishes.
Ginger–Soy Mushrooms
Tea-inspired ginger-and-soy-marinated mushrooms with sautéed seasonal vegetables, finished with a hoisin glaze.
Dairy-Free | Circulation Support Tea
Ahi Tuna & Nori Rice
Ahi tuna, served with steamed rice and nori.
Dairy-Free | Gluten-Free | Genmaicha Green Tea
Molasses Butter Bread
Fresh sliced bread served with house-whipped molasses butter.
Da Hong Pao Oolong Tea
Tea-Marinated Pork Roulade
Pork roulade marinated with tea and herbs, served with tender asparagus and roasted potatoes.