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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 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

Drinks Menu

Valdespino Fino Sherry, Imbue Classic, Sparkling

Ransom Dry Gin, Chocchi Rosa, Chartreuse, Lemon, Sparkling

Union Mezcal, Apologue Celery Root, Dolin Dry

Rhine Hall Aged Apple Brandy, Imbue Petal + Thorn, Parce 8 yr. Rum

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

Calle 23 Blanco, Lime, Cointreau, Rosé

Cocchi di Torino, Hammer + Tong Sac’Resine, Soda

Letherbee Gin, Apologue Persimmon, Punt e Mes


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

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

Thomas Perseval Extra Brut Tradicion 2012
Champagne, 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

Long Meadow Ranch 2016
Anderson Valley, California


Varner Los Alamos Vineyard
2014 Santa Barbara, California

Domaine de la Prébende Beaujolais 2016
Burgundy, 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

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

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