Bardessono is the world’s third LEED-certified Platinum hotel with a progressive design embracing the sun, fresh air and natural materials. Their new restaurant—opened February 2012—is proud to “offer ingredient-driven farm, ocean and field-to-fork cuisine that embodies the property’s modern aesthetic and eco-conscious spirit.”
The restaurant is named after Lucy Bardessono who settled the land in 1926, and Lucy’s Garden is where produce is grown within steps from the kitchen, harvesting Persian limes, mustard greens, thirty-one varieties of tomatoes, eight different types of mint and hundreds of other varietals on its one-third acre. Overseen by master gardener Peter Jacobsen, the Jacobsen Family Orchard has been the exclusive to The French Laundry for the past decade. In the spring and summer, garden parties start with a chef-led tour and seasonal cocktail, and end with a multi-course dinner in the garden.
Jessica Turpin, Gilt City Editor
Lucy at Bardessono Lunch Menu
Garden
Ubuntu Gardens Mixed Greens
meyer lemon and honey vinaigrette
Freshly Dug Carrot Salad
confit carrots, carrot chips, shallot curry dressing, carrot fronds
Summer Squash Salad
arugula, pesto, st.andres cheese and garden tomato sauce
Brentwood Sweet Corn Soup
padrón peppers, fino verde basil and roasted corn
House-Made Pasta
Joseph’s best whole wheat flour, wild mushrooms, kale, truffle nage
Lucy Garden Trio
carrot, greens, squash
Ocean
Georgia Turtle-Free Shrimp
court bouillon-poached, house-made cocktail sauce
Diver Scallop Salad
spinach, frisée, arugula, mulberry vinaigrette and berries
King Salmon Cobb Salad
head lettuces, garden herb dressing, hobbs’ bacon
Oysters On The Half Shell
half-dozen, seasonal citrus and Champagne mignonette
Local Petrale Sole
kohlrabi purée, arugula, lemon caper brown butter, caramelized turnips
Alaskan Halibut Sliders
curry spice, arugula, caramelized onions, mint, lemon aioli, house-made buns and potato chips
Maryland Soft Shell Crab Sandwich
wasabi and fava bean aioli, tomato, little gem lettuce, house-made sesame seed bun
Range
La Quercia Organic Prosciutto
stone fruit, ancho cress, sherry gastrique
Charcuterie
pâtés and fatted calf cured meats, whole grain mustard, cornichons, grilled bread
Masami Ranch Burger
kobe beef, pickled vegetables, herb fries
P.A.C.T
acme foccacia, pancetta, arugula, cucumber, tomato, potato-piquillo salad
Mary’s Chicken
yukon potato and sunchoke gratin with yuzu kosh, garden choy, broccoli, lucy rau ram jus
Grilled Ham & Cheese
house-cured ham, gruyère, house-made potato chips
Classic Reuben
cured brisket, spicy remoulade, sauerkraut, acme New York rye
Don Watson’s Milk-Fed Lamb Sandwich
violet mustard, horseradish crème fraîche, sylvetta, sweet potato shoestrings,
pickled vegetables, acme herbed focaccia
Pulled Barbeque Pork
Tedd’s pretzel bun, house-made barbeque sauce and coleslaw, herb fries
Chef Victor Scargle has 20 years of experience under his belt and has been an integral player in the kitchens of Go Fish, Julia’s Kitchen at Copia, Jardinière and Aqua. He earned a 3.5-star review and was named “Rising Star Chef” by the San Francisco Chronicle. Additionally, he served as the executive chef of The Grand Café at Hotel Monaco and staged at New York greats including Gramercy Tavern, Tribeca Grill, Park Avenue Café, Lespinasse and Aureole.