Vegetarian
Appetizers
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Belgian Endive Salad (GF)
Donnay Chevre, Pazzaz Apples, Candied Walnuts, Kohlrabi, Red Wine Vinaigrette
$18
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Mushroom Soup (GF)
Puffed White Rice, Crispy Shallots, Porcini Spice, Chives
12/17
To Share
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Carrot Hummus
Thumbelina Carrots, Pecans, Tehina, Mint, Pita
$18
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Hummus
Tehina, Crispy Chickpeas, Pita
$17
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Baba Ghanoush
Muhammara, Walnuts, Seasonal Crudité
$14
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Labneh Tartine
Roasted Beets, Orange, Pistachio Dukkha, Basil, Caramelized Lemon Vinaigrette, Freekeh Bread
$19
From the Earth
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Rutabaga & Sweet Potato (GF)
Rutabaga & Sweet Potato Roulade, Swiss Chard, Orange Labneh, Beet Beurre Rouge, Za’atar
$32
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Roasted Celery Root (GF)
Beluga Lentils, Celery Root, Charred Kale Sauce Vert, Meyer Lemon
$30
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Roasted Parsnip (GF)
Parsnip Puree, Brussels Sprouts, Mushroom Conserva, Sauce Chasseur
$29
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Bucatini
Roasted Tomato, Lovage Breadcrumb, Espelette, Basil
21/30 -
Potato Gnocchi
Butternut Squash, Mustard Greens, Black Garlic, Comte
22 / 31
Sides
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Crispy Fried Potatoes* (GF)
Green Schug Aioli, Fine herbs
$12
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Charred Broccolini (GF)
Honey Ricotta Mousse, Pine Nuts, Piquillo Pepper Vinaigrette
$14
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Roasted Kabocha Squash (GF)
Pumpkin Seed Aleppo Honey Butter, Orange Vinaigrette, “Quatre Epice” Labneh
$14
Chef Gavin Kaysen
Executive Chef Martin Morelli
Chef de Cuisine Thony Yang
Sous Chef Kenzie Ross
Sous Chef Eric Lockhard
Executive Pastry Chef Eddy Dhenin
GF = Gluten-Free
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions
Automatic 20% gratuity will be added to parties of 6 or more.
In order to preserve the ambiance in the restaurant, we do not permit flash photography