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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

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 matsutake, Asian pear, and white sesame

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 smoked lamb, chanterelles, and spinach

with farm butter, salmon roe, and soft herbs

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 shishito pepper, figs, and yuzu

Dessert Menu

with figs, walnut, and ras al hanout

with pumpkin mousse and Mexican hot chocolate ice cream

with saffron ice cream, oat, and burnt cinnamon

seasonal flavors

Drinks Menu

Valdespino Isabella Cream Sherry, Cocchi Torino, Sparkling

Smith & Cross Rum, Hammer & Tongs L’Afrique,
Rhine Hall Pommeau, Lemon

Union Mezcal, Ransom Dry Vermouth, Bonal

Letherbee Gin, Cynar, Valdespino Amontillado Sherry

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

Blended Scotch, Byrrh Grand Quinquina, Bitters

Ransom Dry Gin, Cocchi Americano, Lemon Twist

Buffalo Trace, Peychaud’s, Absinthe


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)

Bohemian pilsner (4.7% ABV)

Seasonal selections

Basque country, crisp and fresh (6% ABV)


Espresso and dark fruit (5% ABV)

Unfiltered, unpasteurized (5.5% ABV)

Mild, bright, classic (5.2% ABV)


Sorelle Bronca Prosecco di Valdobbiane Brut NV
Veneto, Italy

Thomas Perseval Extra Brut Tradicion 2012
Champagne, France

Lisa & Bertrand Jousset Exilé rosé petillant 2016
Loire Valley, France


Weingut Stadt Krems 2017
Kremstal, Austria

Domaine Sauvete Oneiros
2016
Touraine, Loire Valley, France

Livio Felluga Vertigo Bianco 2014
Delle Venezie, Italy

Zagra 2016
Sicily, Italy

Montenidoli Tradizionale 2015
Tuscany, Italy

Paul Blanck et Fils 2014
Alsace, France


GRECANICO DORATO
Sikele 2014
Sicily, Italy

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


Varner Los Alamos Vineyard
2014 Santa Barbara, California

Via Revolucionaria 2017
Mendoza, Argentina

Olivier Minot La Boutanche 2017
Beaujolais, France

La Spinetta Il Nero di
Casanova 2013 Terre di Pisa, Tuscany, Italy

Bedrock Wine Co. Old Vines
2015
Sierra Foothills, California

Alfredo Maestro Tejero Vina
Almante 2016
Castila y Leon, Spain


Rosso, dark, bitter, prunes, cloves, chocolate

Red, wormwood, bitter

Red, gentian, rhubarb, ginger, cardamom

White, sweet, fresh, orange peel

Dry, pinot noir, star anise, coriander, fennel

Bianco and rosso, light, citrus, aromatic

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 hazelnut, white sesame, and Spanish sheep’s milk cheese

with golden beets, orange, and turmeric dressing
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 taleggio, horseradish, and Brussels sprout slaw


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 chocolate and date babka, persimmon custard, and whipped crème fraîche

with Greek yogurt, mint, and market fruit


with grapes, celery sofrito, and vanilla oil

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 shishito peppers, red rice, yuzu, and figs

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 Chinese broccoli, smoked onion, and rye toast


with golden beets, oranges, and turmeric dressing

with house-made jam and butter

Counter Service Menu


market fruit and mint (GF, V)
with yogurt or oat milk

with pickled zucchini, dill cream cheese, and capers

baked egg, comte cheese, sherry-glazed bacon and mushroom duxelle


with bacon, avocado, and green garlic aioli

with garlic aioli and date honey

raspberries, tropea onion, bay leaf oilm and fennel seed

with cashews, melted onions,lettuce, and special sauce

add bread 2

with pecorino, macadamia, and apple

with strawberries, pecans, radicchio, and quinoa