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
with saffron chips
with artichoke, oregano, and flax seed cracker
with grapes, celery and vanilla oil
with black olive, feta, and radish
with butter lettuce, apple, dill, macadamia nut, pecorino, and “natural food salad dressing” from the MoMA Artists’ Cookbook (1977)
with hazelnut, white sesame, and Spanish sheep’s milk cheese
with beet, walnut, gouda, and rye
with cranberries, ginger, kohlrabi, and miso
with hazelnut dukkah and brown butter vinaigrette
on rye bread with cider, leeks, apple and spruce oil
with cashew butter and smoked date honey
with ‘nduja vinaigrette, aged gouda, and pumpkin seed
with oxtail, saffron, Calabrian chili, and stracchino
with clams, parsnip, almond, and Meyer lemon
with crab, white asparagus, yuzu kosho, and breadcrumbs
with pumpkin broth, red lentils and Chinese broccoli
with cauliflower, huckleberry, and elderflower
with sweet potato, peanut tahini, ginger, clementine, and paté toast
with crispy rice salad, carrot, blood orange, and pumpkin seed
Dessert Menu
with blood orange, walnut, and ras al hanout
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 grapes, celery and vanilla oil
with artichoke, oregano, and flax seed cracker
with grilled lemon
with butter lettuce, apple, dill, macadamia nut, pecorino,
and “natural food salad dressing” from the MoMA Artists’ Cookbook (1977)
with black walnut, pecorino, and winter squash
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 green harissa, smoked dates, walnuts, red onion on PQB sourdough
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 oxtail, saffron, Calabrian chile, and stracchino
with sweet potato, peanut tahini, ginger, clementine, and paté toast
with crispy rice, blood orange, and pumpkin seed
Brunch Menu
daily selection
with blood orange, whipped crème fraiche, and chocolate crumble
with Greek yogurt, mint, and market fruit
with blood orange, almond, cascabel chili, and chicory
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 black walnut, pecorino, and winter squash
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 garlic aioli, date honey, and petite greens
with Phoenix Bean soft tofu, seasonal vegetables and
greens, crispy potatoes, and sourdough toast
with lentils, creamed Chinese broccoli, bacon and poached egg
with roasted cabbage, dill and sunny side egg
with pumpkin, hazelnut dukkah, and poached egg
with golden beets, oranges, and turmeric dressing
with house-made jam and butter