β ENTRΓES β
Modern dishes that capture the flavors of the season
GARDEN
$7
β Β SautΓ©ed Swiss Chard Β β
garlic, balsamic reduction
$7
$8
β Β Hen of the Woods Β β
shallots, thyme, black pepper
$8
$9
β Β Roasted Romanesco Β β
onion, sage, pecorino romano
$9
SEA
$20
β Β Grilled Octopus Β β
bay leaf, whole peppercorns, lemon
$20
$22
β Β Crab Ravioli Β β
garlic, white wine, basil, parsley, ricotta
$22
$25
β Β Wood-Fired Sea Bream Β β
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
β Β Fried Quail Β β
paprika, turmeric, black pepper, ginger
$18
$19
β Β Escargot Β β
garlic, shallots, parsley, black pepper
$19
$21
β Β Lamb Stew Β β
roma tomatoes, cannellini beans, onion
$21

DESSERT
$10
β Meyer Lemon Tart β
yogurt, kishu mandarin drizzle
$10
$10
β Spiced Apple Crumble β
smoked vanilla bean, cinnamon
$10
$11
β Chocolate Malt Cake β
pretzel, peanut brittle, caramel
$11
$8
β Bananarama β
aged rum, chocolate liqueur, waffle
$8
$11
β Moscato Puff β
raspberry cream, hibiscus drizzle
$11
Pastry Chef Rian Booker