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 espelettepepper

with pomegranate, rose, and Calabrian chile

with butter lettuce, apple, dill, macadamia nut, pecorino, and “natural food salad dressing” from the MoMA Artists’ Cookbook (1977)

with smoked whitefish, caramelized poppy
seed, and orange vinaigrette

with crispy red rice salad, turmeric, and satsuma mandarins

with ramps, morels, lentils, and vermouth

with n’duja vinaigrette and aged gouda

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 white bolognese, mushroom, and sage

with white yam, salsify, buttermilk, and sorrel

with sunchoke, red onion, and black currant

with new potatoes, green garlic,and chamomile

with fregola sarda, escarole, meyer lemon, and smoked oyster butter

Dessert Menu

with satsuma and macadamia nut

with cocoa nib and beet frozen yogurt

with coconut, squash, and cajeta

seasonal flavors

Pastry Chef: Alison Cates

Drinks Menu

Rhine Hall Pommeau, Cynar, Prosecco

Cocchi di Torino, Hammer + Tongs Sac’Resine, Singani, Orange Wine, Lemon

Union Mezcal, Salers, Imbue Petal + Thorn, Peychaud’s Bitters

Buffalo Trace, Campari, Punt e Mes, Angostura

Old Tom Gin, Cocchi di Torino

Smith & Cross Rum, Pimm’s, Hammer + Tongs L’Afrique

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

Parce Rum, Lime, Demarera, Angostura

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

Smooth with caramel and tropical notes (5.5%ABV)

Unfiltered, unpasteurized (5.5% ABV)

Mild, bright, classic (5.2% ABV)

Basque country, crisp and fresh (6% ABV)

Sorelle Bronca Prosecco di Valdobbiane Brut NV
Veneto, Italy

Adrien Baloche, Pré en Bulles Blanc 2016
Loire Valley, France

Thomas Perseval Extra Brut Tradicion 2012
Champagne, France

Castello ColleMassari Melacce
2015 Tuscany, Italy

Andi Knauss Weiss 2016
Wuttemberg, Germany

Domaine Dupasquier Aimavigne 2011
Savoie, France

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

Clos des Fous Cauquenina 2013
Maule Valley, Chile

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 pomegranate, rose, and Calabrian chile

with grilled lemon

with butter lettuce, apple, dill, macadamia nut, pecorino,
and “natural food salad dressing” from the MoMA Artists’ Cookbook (1977)

with n’duja vinaigrette and aged gouda

with smoked whitefish, caramelized poppy seed, and orange vinaigrette

with blood orange, 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 smoked whitefish, caramelized poppy seed, and orange vinaigrette

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 masa cakes, spring onion, and avocado crema

with green cabbage, pecan, and poached egg

with tarragon dressing and sesame bread crumbs

with coriander vinaigrette

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

with watercress, feta, black lime,
and sourdough toast

with hummus,cucumber, and sunflower sprouts

add bread 2

with pistachio and coriander vinaigrette (VV, GF)

Werp Farm greens, sorrel, apple, fennel, sesame breadcrumbs, and yogurt dressing