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 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 oranges, turmeric, and cured egg yolk
with cranberries, ginger, kohlrabi, and miso
with whipped goat butter, and trout roe
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 eggplant, hazelnut and gran mugello
with pumpkin broth, red lentils and Chinese broccoli
with cauliflower, huckleberry, and elderflower
with borlotti beans, cabbage, sherry, and pâté toast
with Brussels sprout choucroute, speck, and bonito aioli
Dessert Menu
with blood orange, walnut, and ras al hanout
with pumpkin mousse and Mexican hot chocolate ice cream
with earl grey caramel and crème fraîche ice cream
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 hazelnut, white sesame, and Spanish sheep’s milk cheese
with golden beets, orange, and turmeric dressing
add chicken +5
with green harissa, smoked dates, walnuts, red onion on PQB sourdough
with cashews, melted onions, special sauce, and lettuce
with garlic aioli, date honey, and petite greens
with taleggio, horseradish, and Brussels sprout slaw
with chantrelles, kale, and Gran Mugello
with sweet potato, peanut tahini, ginger, and clementine
with choucroute, speck, and caper aioli
Brunch Menu
daily selection
with brioche, blood orange curd, and whipped crème fraîche
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 hazelnut, white sesame, and Spanish sheep’s milk cheese
with yellow tomatoes, capers, and dill
with avocado, onion, green chile, tomato, potato, organic eggs, and cheddar
with Phoenix Bean soft tofu, seasonal vegetables and
greens, crispy potatoes, and sourdough toast
with Brussels sprout choucroute, speck, sunny side egg, and bonito aioli
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 shitake, leeks, Swiss chard, and Gran Mugello
with golden beets, oranges, and turmeric dressing
with house-made jam and butter