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 green almond, fennel, honey and sourdough toast
with black walnut, aged sheep’s milk cheese,
and golden beets
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 chilled mussel vinaigrette and tarragon raita
with beet, walnut, white cheddar, and rye
with green strawberry, buttermilk, and basil
with fava beans, rhubarb, calçots, and horseradish
with cashew butter and smoked date honey
with asparagus, black maitake, ramps, and ricotta
with duck, nettle, prune, and Gran Mugello
with crab, white asparagus, yuzu kosho, and breadcrumbs
with bone marrow soubise, green garlic, and spring onion
with sweet potato, peanut tahini, ginger, clementine, and paté toast
with crispy rice salad, carrot, blood orange, and pumpkin seed
with morels, English peas, sesame miso, leeks and spinach
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 green almond, fennel, honey and buttered 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 black walnut, pecorino, and roasted beets
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 crispy rice, blood orange, and pumpkin seed
Brunch Menu
daily selection
with rhubarb, sumac, white chocolate, and buttermilk
with Greek yogurt, mint, and market fruit
with green almond, fennel, and honey
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 asparagus, spring onion, and sunny side egg
with artichoke, hollandaise, green garlic, and sunflower
with green harissa, asparagus, white sesame,
and poached egg
with golden beets, oranges, and turmeric dressing
with house-made jam and butter