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