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a la carte

Thursday, August 8, 2019

Michael’s Delicious Sourdough with Anchovy-Caper Butter, Grandma’s Pick Tomato & Taggiasca Olives $10

Cucumbers, Padron Peppers & Sesame Crackers with Caramelized Cauliflower Spread & Nettle Za’atar $13

Heirloom Tomatoes, Peaches & Castelfranco Radicchio with Bacon, Pecans & Buttermilk $18


Salmon Cured Two Ways with Cucumbers, Gem Lettuce, Lobster Mushrooms, Creme Fraiche & Tarragon $27

Hanger Steak, Cabbage, Cherry Tomato, Carrot & Radish Salad with Peanuts, Fish Sauce, Thai Basil & Lime $29

Rabbit Rillettes on Toast with Chanterelles, Santa Rosa Plums, Treviso, Turnips & Hazelnuts $27


Grilled Lamb Leg with Zucchini, Beets, Pomegranate Molasses, Freekeh, Tahini, Pistachios & Green Coriander Seeds $33

Roasted Black Cod with Fennel, Pole Beans, Chickpeas, Taggiasca Olives, Capers & Basil $33

Spiced Pork Meatballs with Grilled Peppers, Cauliflower, Anchovy, Fregola Sarda, Fried Almond-Parsley Sauce & Ricotta Salata $29


Nectarine Crostada with Almond Ice Cream $10

Vanilla Bean Ice Cream with Grilled Italian Prune Plums & Tahini Cookies $10

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

photo by Jacob Smithers

photo by Jacob Smithers