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Marisol Menus

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

Drinks Menu

Aperol, Sparkling Wine, Lemon, Bitters

Ransom Dry Vermouth, Modest Vodka, Cassis, Lemon

Union Mezcal, Gran Classico, Aged Petal + Thorn Vermouth

Singani, Dimmi, Salers, Absinthe

Ransom Dry Vermouth, Buffalo Trace, Ransom Sweet Vermouth, Angostura

Lillet Blanc, Ransom Dry Gin, Modest Vodka

Letherbee Gin, Velvet Falernum, Dolin Genepy des
Alpes, Lime (contains nut)

Parce Rum, Valdespino Isabella Cream Sherry,
Demerara, Lime, Angostura

Ransom Dry Gin, Cocchi Americano, Lemon Twist


Brewed with coriander and salt, filtered through
pine needles(4.5% ABV)

Crisp, light, finishes dry
(6.8% ABV)

Blended barrel-aged wild saison, tart fruit and funky yeast notes (6.6% ABV)

Basque country, crisp and fresh (6% ABV)


Smooth with caramel and tropical notes (5.5% ABV)

Mild, bright, classic (5.2% ABV)


Sorelle Bronca Prosecco di Valdobbiane Brut NV
Veneto, Italy

Szigeti Sekt Brut NV
Burgenland, Austria

Les Têtes Téte Au Bois Dormant Rosé NV
Loire Valley, France


Domaine Sauvéte Oneiros 2017
Touraine, Loire Valley, France

Valle dell’Acate Zagra 2017
Sicily, Italy

Château Thivin Clos De Rochebonne 2016
Beaujolais, France

Montenidoli Tradizionale 2017
Tuscany, Italy

Paul Blanck et Fils 2016
Alsace, France


GRECANICO DORATO
Sikele 2014
Sicily, Italy

CORVINO/RONDINELLA
Le Fraghe Rodòn
Bardolino Chiaretto 2016
Veneto, Italy


Matthiasson Tendu 2017
Napa Valley, California

Varner Los Alamos Vineyard
2014 Santa Barbara, California

Elena Walch 2017
Alto Adige, Italy

Alfredo Maestro Tejero Vina
Almante 2016
Castila y Leon, Spain

Elio Grasso Gavarini 2016
Piedmont, Italy

La Massa Rosso 2016
Tuscany, Italy


White, sweet, fresh, orange peel

Dry, pinot noir, star anise, coriander, fennel

Bianco and rosso, light, citrus, aromatic

Bittersweet, chamomile, orange, cinnamon

Sweet, nutty, blood orange

Rosso, dark, bitter, prunes, cloves, chocolate

Red, wormwood, bitter

Red, gentian, rhubarb, ginger, cardamom

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