— Entrées —
Modern dishes that capture the flavors of the season
Garden
— Sautéed Swiss Chard —
garlic, balsamic reduction
$7
— Hen of the Woods —
shallots, thyme, black pepper
$8
— Roasted Romanesco —
onion, sage, pecorino romano
$9
Sea
— Grilled Octopus —
bay leaf, whole peppercorns, lemon
$20
— Crab Ravioli —
garlic, white wine, basil, parsley, ricotta
$22
— Wood-Fired Sea Bream —
artichoke, capers, rosemary, thyme
$25
Land
— Fried Quail —
paprika, turmeric, black pepper, ginger
$18
— Escargot —
garlic, shallots, parsley, black pepper
$19
— Lamb Stew —
roma tomatoes, cannellini beans, onion
$21
Tasting Menu $60
(wine pairing an additional $10)
Executive Chef Naomi Rhee
— Dessert —
Handmade daily, exclusively in-house
— Meyer Lemon Tart —
yogurt, kishu mandarin drizzle
$10
— Spiced Apple Crumble —
smoked vanilla bean, cinnamon
$10
— Chocolate Malt Cake —
pretzel, peanut brittle, caramel
$11
— Bananarama —
aged rum, chocolate liqueur, waffle
$8
— Moscato Puff —
raspberry cream, hibiscus drizzle
$11
Pastry Chef Rian Booker
