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 prosciutto, red endive, and espelette pepper
with fennel, bay leaf, toasted almond, and strawberries
with butter lettuce, apple, dill, macadamia nut, pecorino, and “natural food salad dressing” from the MoMA Artists’ Cookbook (1977)
with feta, nasturtium, and grapes
with crispy red rice salad, turmeric, and satsuma mandarins
with ramps, morels, lentils, and vermouth
with Hakurei turnips and bok choy
with cashew butter and smoked date honey
with leeks, hazelnut, and anchovy cream
with white asparagus, spring onion, and stracchino cheese
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 new potatoes, green garlic,and chamomile
with fregola sarda, escarole, meyer lemon, and smoked oyster butter
Dessert Menu
with strawberries, cardamom rice, and summer herb granita
with cocoa nib and beet frozen yogurt
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 fennel, bay leaf, toasted almond, and strawberries
with grilled lemon
with butter lettuce, apple, dill, macadamia nut, pecorino,
and “natural food salad dressing” from the MoMA Artists’ Cookbook (1977)
with feta, nasturtium, and grapes
with marinated beets, grilled chicken, yogurt
dressing, and sesame breadcrumbs
with ricotta, mandarin, and caper aioli
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 cauliflower anchovy sauce and hazelnut
with new potatoes, green garlic, and chamomile
Brunch Menu
daily selection
with yogurt and walnut
with Greek yogurt, mint, and market fruit
with feta, pickled zucchini, and black lime
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 feta, nasturtium, and grapes
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 cauliflower anchovy sauce and hazelnut
with speck, fava beans, asparagus, and ricotta salata
with ramps, egg, and asparagus
with tarragon dressing and sesame bread crumbs
with coriander vinaigrette
with house-made jam and butter