A La Carte

Thursday, September 10th, 2026

Sheep’s Milk Feta Spread with Pickled Eggplant & Ben’s Delicious Table Bread $13

Belgian Endive, Cucumbers, Galia Melon, Radishes, Celery & Sprouts with Gingery Dressing, Pistachios & Tahini $19

Santa Rosa Plums, Beets & Treviso with Aged Pecorino & Hazelnut Dukkah $18

Heirloom Tomatoes & Watermelon with Dandelion, Mint Raita, Cashews & Curry Leaf Vinaigrette $20

Ricotta Toast with Butter-Braised Lobster Mushrooms, Sungold Tomatoes & Basil $20

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Smoky Tomato Soup with Crispy Prosciutto & Spot Prawn-Almond Relish $22

Blistered Jimmy Nardello Peppers & Romanesco Cauliflower with Burrata, Anchovies & Pine Nuts $23

Oil Poached Albacore with Zucchini, Green Beans, Za’atar, Cherry Tomato Confit, Lentils & Tzatziki $28

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Slowly Roasted Pork Belly with Chanterelles, Sweet Corn, Poblano Peppers, Cabbage, Carrots, Emmer & Pickled Green Coriander Seeds $35

Steamed Halibut with Braised Artichokes, Fennel, Potatoes, Tomato Broth, Olive Tapenade & Caper Aioli $41

Confit Chicken Leg with Chorizo Navarre, Sweet Peppers, Chickpeas, Charred Leeks, Escarole & Almond Romesco $35

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Peach Crostata with Pistachio-Sesame Praline & Whipped Creme Fraiche $14

Fig Leaf Panna Cotta with Roasted Figs & Almond Cookie $14

Ricotta & Blackberry Cake with Sweetened Ricotta & Nectarines $14

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• menu subject to change, please use as reference only •

A service charge of 20% will be applied to all parties of 8 or more.

The restaurant retains 100% of this amount.