dinner menu
Alongside our classics, Our menus evolve with the changing seasons, farms and markets throughout the year. We call our dishes “medium plates”, smaller than traditional entrees and larger than tapas. Figure on 5 plates for two people for your meal. The Dessert menus share the same attention to seasonal ingredients, and the beverage menus feature natural wines from about 70 different producers, craft beers and a creative cocktail list. We are happy to accommodate most dietary restrictions with advance notice.
15
Smoked Portobella Carpaccio
with caper dressing, nigella seed and fennel remoulade
15
15
Carrot Rillettes
on pumpernickel toast with crushed avocado and cucumber dill pickles
15
16
Charred Broccoli & Avocado
romesco, pickled cauliflower, almond, crispy rice, black salt
16
16
Rutabaga Fondue
todays soft pretzel & yesterdays pickles
16
17
Salt Roasted Chioggia Beets
arepa pancake, whipped black garlic and cucumber chimichurri
17
18
Charred Yellow Squash & Hominy Fritters
with refried quinoa, aji amarillo & zucchini escabeche
18
18
Charcoal Roasted Florentino
pho broth, napa cabbage, pickled tofu, XO, torn herbs
18
19
Spicy Dan Dan Noodles
with black vinegar glazed trumpet mushrooms, sesame and scallions
19
23
Eggplant Braciole
spinach & preserved lemon salsa verde and black olive bagna cauda
23
23
Whipped Celery Root Crepe
deviled hearts of palm, lemon tahini, pickled turnips, green harissa
23
24
Campfire Asparagus
roasted maitake mushroom, creamy guajillo black lentils, salsa veracruz
24
24
Grilled Tofu
"all the peas", pea butter, grilled spring onion soubise, onion crunch
24