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 thyme crème fraîche, blackberries, and summer flowers
with raspberries, tropea onion, bay leaf oil, and fennel seed
with butter lettuce, apple, dill, macadamia nut, pecorino, and “natural food salad dressing” from the MoMA Artists’ Cookbook (1977)
with basil and yogurt
with cherries, radicchio, pecans, and quinoa
with green strawberries, kaffir lime, cilantro, and spring onion
with Hakurei turnips and bok choy
with cashew butter and smoked date honey
with new potato, pancetta, Sungold, and uni hollandaise
with smoked lamb, chanterelles, and spinach
with farm butter, salmon roe, and soft herbs
with baby squid, fava beans, and ricotta salata
with white yam, salsify, buttermilk, and sorrel
with nettles, spring onion, sourdough, and bone marrow
with heirloom green beans, cabbage, sherry, and pâté toast
with fregola sarda, English peas, pistachios, and smoked oyster butter
Dessert Menu
with berries, cardamom rice, and summer herb granita
with rhubarb, olive oil cake, and rose 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 raspberries, tropea onion, bay leaf oil, and fennel seed
with grilled lemon
with butter lettuce, apple, dill, macadamia nut, pecorino,
and “natural food salad dressing” from the MoMA Artists’ Cookbook (1977)
with basil and yogurt
with cherries, radicchio, pecans, and quinoa
add chicken +5
with sorrel aioli, radish, and kumquat vinaigrette
with cashews, melted onions, special sauce, and lettuce
with garlic aioli, date honey, and petite greens
with bacon, baby kale, avocado, and green garlic aioli
with fregola sarda, escarole, pistachio, and meyer lemon vinaigrette
with baby squid, fava beans, and ricotta salata
with heirloom green beans, cabbage, and sherry
Brunch Menu
daily selection
with strawberries, lemon sorrel curd, and almond
with Greek yogurt, mint, and market fruit
with raspberries, tropea onion, bay leaf oil, and fennel
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 basil and yogurt
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 fregola sarda, escarole, pistachio, and meyer lemon vinaigrette
with cashews, melted onions, special sauce, and lettuce
add egg 1.50 / add bacon 2
with garlic aioli, date honey, and petite greens
with baby squid, fava beans, and ricotta salata
with English peas, bacon lardons, ricotta, white asparagus, and summer herbs
with ramps, egg, and asparagus
with cherries, radicchio, pecans, and quinoa
with house-made jam and butter