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 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 basil and yogurt
with strawberries, radicchio, pecans, and quinoa
with green strawberries, kaffir lime, cilantro, and spring onion
on rye bread with cider, leeks, apple and spruce oil
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 eggplant, hazelnut and gran mugello
with white yam, salsify, buttermilk, and sorrel
with heirloom tomato, peppers, lobster mushroom and aged gouda
with heirloom green beans, cabbage, sherry, and pâté toast
with shishito pepper, figs, and yuzu
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 grapes, celery and vanilla oil
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 strawberries, 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 chili aioli and summer herbs
with shishito peppers, red rice, yuzu, and figs
with prawns, peppers, tomato and saffron
with borlotti beans, cabbage, and sherry
Brunch Menu
daily selection
with plum, ricotta, and sumac
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, English peas, pistachios, and smoked oyster butter
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 baby squid, fava beans, and ricotta salata
with ricotta, black olive, and chili
with charred peppers and poached egg
with cherries, radicchio, pecans, and quinoa
with house-made jam and butter