Hazel

Welcome to Hazel! Chef/owners, Jim & Michele Wimborough, are committed to using local, seasonal and sustainable produce, meats, and fish to create memorable food & baked goods.

The restaurant space features two wood fired ovens that are the focus in creating the ever-changing menu. Jim uses his many years of experience working with live fire to make rustic, Californian-Mediterranean inspired cuisine. Michele’s expertise and love of pastry lies in making all kinds of sweets including fresh fruit shortcakes, creamy pot de cream, and amazing sundaes.

Hazel is named after Jim’s great grandmother. She was a passionate cook and a wonderful hostess. Jim and Michele share a strong to desire to continue in this tradition and welcome guests to Hazel as if they were guests in their own home.

2018 Restaurant Week Menu
$39 Dinner

First Course (choose one):
Organic Mushroom Soup (vegan/gluten free):
Porcini, maitake, pioppini mushrooms

Lamb Meatballs:
Tomato compote, Valley Ford Cheese Company Estero Gold, Olive Queen olive oil, mint

Fried Brussels Sprouts:
Applewood bacon, Valley Ford Estero Gold, lemon vinaigrette

Send Course (choose one):
Braised Pork Shoulder:
Brown sugar rub, tomato, onion, polenta

Organic Red Quinoa (vegan/gluten free):
Roasted local organic mushrooms, curly kale, green onions, wild arugula

Roasted Chicken:
Smashed yukon potatoes, crème fraiche, green onions

Dessert (choose one):
Bittersweet Pot de Crème:
Vanilla meringue, whipped cream

Granny Smith Apple Crisp:
Three Twins vanilla ice cream

Hazel Sundae:
Three Twins vanilla ice cream, homemade chocolate hot fudge, salted caramel sauce, candied almonds, Amarena cherries