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— Entrées —
Modern dishes that capture the flavors of the season
Garden
— Sautéed Swiss Chard —
garlic, balsamic reduction
$6.66
— Hen of the Woods —
shallots, thyme, black pepper
$6.66
— Roasted Romanesco —
onion, sage, pecorino romano
$6.66
Sea
— Grilled Octopus —
bay leaf, whole peppercorns, lemon
$6.66
— Crab Ravioli —
garlic, white wine, basil, parsley, ricotta
$6.66
— Wood-Fired Sea Bream —
artichoke, capers, rosemary, thyme
$6.66
Land
— Fried Quail —
paprika, turmeric, black pepper, ginger
$6.66
— Escargot —
garlic, shallots, parsley, black pepper
$6.66
— Lamb Stew —
roma tomatoes, cannellini beans, onion
$6.66
Tasting Menu $6.66
(pairing an additional $6.66)
Executive Chef Naomi Rhee
$6.66
— 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