— FOOD —

Modern dishes that capture the flavors of the season

Garder

— Sautéed Swiss Chard —

garlic, balsamic reduction

$7

— Hen of the Woods —

shallots, thyme, black pepper

$8

— Roasted Romanesco —

onion, sage, pecorino romano

$9

Sea

— Grilled Octopus —

bay leaf, whole peppercorns, lemon

$20

— Crab Ravioli —

garlic, white wine, basil, parsley, ricotta

$2

— Wood-Fired Sea Bream —

artichoke, capers, rosemary, thyme

$25

Land

— Fried Quail —

paprika, turmeric, black pepper, ginger

$18

— Escargot —

garlic, shallots, parsley, black pepper

$19

— Lamb Stew —

roma tomatoes, cannellini beans, onion

$21

Tasting Menu $60

(wine pairing an additional $10)

Executive Chef Naomi Rhee

— DESSERT —

Modern dishes that capture the flavors of the season

— Spiced Apple Crumbl —

smoked vanilla bean, cinnamon

$7

— Spiced Apple Crumbl —

smoked vanilla bean, cinnamon

$7

— Spiced Apple Crumbl —

smoked vanilla bean, cinnamon

$7

— Spiced Apple Crumbl —

smoked vanilla bean, cinnamon

$7

— Spiced Apple Crumbl —

smoked vanilla bean, cinnamon

$7

— Spiced Apple Crumbl —

smoked vanilla bean, cinnamon

$7

Pastry Chef Rian Booker

RESERVATION