—  we think  â€”

Creative concepts that speak off their mind.
 

 

Garden

—  Sautéed Swiss Chard  â€”
garlic, balsamic reduction
$7

—  Hen of the Woods  â€”
shallots, thyme, black pepper
$8

—  Roasted Romanesco  â€”
onion, sage, pecorino romano
$9

Sea

—  Grilled Octopus  â€”
bay leaf, whole peppercorns, lemon
$20

—  Crab Ravioli  â€”
garlic, white wine, basil, parsley, ricotta
$22

—  Wood-Fired Sea Bream  â€”
artichoke, capers, rosemary, thyme
$25

Land

—  Fried Quail  â€”
paprika, turmeric, black pepper, ginger
$18

—  Escargot  â€”
garlic, shallots, parsley, black pepper
$19

—  Lamb Stew  â€”
roma tomatoes, cannellini beans, onion
$21

 


Tasting Menu     $60
(wine pairing an additional $10)

Executive Chef Naomi Rhee

 


—  Dessert  â€”

Handmade daily, exclusively in-house

—  Meyer Lemon Tart  â€”
yogurt, kishu mandarin drizzle
$10

—  Spiced Apple Crumble  â€”
smoked vanilla bean, cinnamon
$10

—  Chocolate Malt Cake  â€”
pretzel, peanut brittle, caramel
$11

—  Bananarama  â€”
aged rum, chocolate liqueur, waffle
$8

—  Moscato Puff  â€”
raspberry cream, hibiscus drizzle
$11

Pastry Chef Rian Booker