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a la carte

Friday, January 11

Buratta with Beet & Walnut Muhammara, Parsley & Toasts $16

A Salad of Lettuces, Chicories, Kohlrabi, Turnips, Asian Pear, Pecans & Buttermilk $14

Smoked Black Cod with Watercress, Radishes, Apple, Horseradish Labneh & Yellowfoot Chanterelles $24


Mackerel Escabeche with Carrots, Tomatillo, Potatoes, Olives & Many Herbs $22

Cider-Steamed Honey Mussels with Leeks, Squash & Bacon $23

Yogurt-Marinated Chicken Thigh & Chickpeas Stew with Cabbage & Curry Leaf Brown Butter $23


Petrale Sole with Parsnips, Brussels Sprouts, Emmer, Tahini, Dates, Almonds & Preserved Lemon $34

Slow Roasted Pork Shoulder & Tesa with Fregola Sarda, Fennel, Kale, Cipollini & Pine Nut Breadcrumbs $34

Duck Leg Confit with Celery, Celeriac, Lentils, Cara Cara Oranges, Treviso & Pistachios $30


Meyer Lemon Tart with Soft Cream & Hazelnut Dukkah $10

Coffee Ice Cream with Chocolate Tahini Cookies $10

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

photo by Jacob Smithers

photo by Jacob Smithers