Dinner Menu
Because we feature the freshest ingredients of the season, our menus are ever-changing. Here are samples of what you can expect.
with honey and black lime
in celery salsa verde
with grilled lemon mignonette
with saffron chips
with artichoke, oregano, and flax seed cracker
with smoked plum, cucumber, and umeboshi butter toast
with kohlrabi, marinated feta, and parsley vinaigrette
with butter lettuce, apple, dill, macadamia nut, pecorino, and “natural food salad dressing” from the MoMA Artists’ Cookbook (1977)
with strawberry, pistachio, and sorrel
with beet, walnut, aged gouda, and rye
with green strawberry, buttermilk, and basil
with fava beans, rhubarb, calçots, and horseradish
with cashew butter and smoked date honey
with summer squash, cherry tomato, squash blossom, and coriander
with lobster mushroom, hazelnut, shishito, and corn
with duck, nettle, prune, and Gran Mugello
with squid, fresh ceci, green olive, and chile
with bone marrow soubise, green garlic, and spring onion
with sweet potato, peanut tahini, ginger, clementine, and paté toast
with snap peas, country ham, and pecan
with golden enoki, gai lan, stone fruit, and urfa
Dessert Menu
with bay leaf meringue, caramel and rhubarb
with milk chocolate cremeux and huckleberry crème fraiche ice cream
with preserved apple and white chocolate
seasonal flavors
Lunch Menu
Because we feature the freshest ingredients of the season, our menus are ever-changing. Here are samples of what you can expect.
in celery salsa verde
with smoked plum, cucumber, and umeboshi butter toast
with artichoke, oregano, and flax seed cracker
with grilled lemon mignonette
with butter lettuce, apple, dill, macadamia nut, pecorino,
and “natural food salad dressing” from the MoMA Artists’ Cookbook (1977)
with kohlrabi, marinated feta, and parsley vinaigrette
with golden beets, orange, and turmeric yogurt dressing
with sesame citronette, fines herbs, amaranth, and radishes
with pickled carrots, mint, and feta
add chicken or tofu 5 add salmon 8
with walnut, celery, gouda, and apple
with avocado, bacon, roasted tomato, arugula, and green olive aioli
with cashews, melted onions, special sauce, and lettuce
with garlic aioli, date honey, and petite greens
with duck, nettle, prune, and Gran Mugello
with green garlic, new potato, chamomile, watercress, and paté toast
with snap peas, country ham, and pecan
Brunch Menu
daily selection
with rhubarb, sumac, white chocolate, and buttermilk
with Greek yogurt, mint, and market fruit
with smoked plum, cucumber, and umeboshi butter
with six-minute egg, seasonal pickles, dill cream cheese, and house made bagel
with butter lettuce, apple, dill, macadamia nut, pecorino, and “natural food salad dressing” from the MoMA Artists’ Cookbook (1977)
with pickled carrots, mint, and feta
with avocado, onion, green chile, tomato, potato, organic eggs, and cheddar
grain and cashew patty with melted onions, special sauce, and lettuce
add egg 1.50 / add bacon 2
with Phoenix Bean soft tofu, seasonal vegetables and
greens, crispy potatoes, and sourdough toast
with ham, Comte, rapini, andsunny side egg
with artichoke, hollandaise, green garlic, and sunflower
with green harissa, asparagus, white sesame,
and poached egg
with sesame citronette, fines herbs, quinoa,and radishes
with house-made jam and butter