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
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