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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 winter radish, almond, and espelette

with candied squash, persimmon, and charred ginger

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 apple and walnut

with n’duja vinaigrette and aged gouda

with cashew butter and smoked date honey

with leeks, hazelnut, and anchovy cream


with pistachio and pomegranate

with black truffle, braseola, and butter

with sweet pepper, black trumpet mushrooms, kale, and ricotta


with white yam, salsify, buttermilk, and sorrel

with sunchoke, red onion, and black currant

with masa dumplings, pumpkin, apple, and pâté toast

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

Dessert Menu

with satsuma and macadamia nut

with Malabar tea ice cream, apples, and ginger snap

with kefir frozen yogurt, apricot, sesame, and chocolate

with coconut, squash, and cajeta

seasonal flavors

 

 

Pastry Chef: Alison Cates

Drinks Menu

Ransom Dry Vermouth, Bonal, Tonic, Angostura Bitters, Lemon

Batavia Arrack, Falernum, Cocchi Americano, Lime, Angostura Bitters, Mint

Valdespino Promesa Sherry, Calle 23 Reposado, Orange Peel

Old Tom Gin, Grand Byrrh, Lemon Peel

Ransom Dry Vermouth, Buffalo Trace, Ransom Sweet Vermouth, Angostura Bitters, Lemon Peel


Crisp, light, finishes dry (6.8% ABV)

Blended barrel-aged wild saison, tart fruit and funky yeast notes (6.6% ABV)

Belgian witbier brewed with apricot and cardamom (5.1% ABV)

Seasonal selection

Brewed with coriander and salt, filtered through
pine needles(4.5% ABV)


Smooth with caramel and tropical notes (5.5%ABV)

Unfiltered, unpasteurized (5.5% ABV)

Mild, bright, classic (5.2% ABV)

Blended barrel-aged wild saison, tart fruit and funky yeast notes (6.6% ABV)

Basque country, crisp and fresh (6% ABV)

Cream ale style with popcorn, lime, and pepper (4.7% ABV)


Sorelle Bronca Prosecco di Valdobbiane Brut NV
Veneto, Italy

Domain Spiropoulos Ode Panos Rose NV
Peloponnese, Greece

Thomas Perseval Extra Brut Tradicion 2012
Champagne, France


Le Vigne di Zamo Colli Orientali del Friuli 2014
Friuli-Venezia Giulia, Italy

Michael Gindl Flora Weinviertel 2015
Niederosterreich, Austria

Bibi Graetz Scopeto 2015
Tuscany, Italy

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


Domaine de la Prébende Beaujolais 2016
Burgundy, France

Punta Crena Riviere
Ligure di Ponente 2015
Liguria, Italy

Louis-Antoine Luyt
Tequilemu 2014
Central Valley, Chile

La Vigne di Eli
Etna Rosso 2014
Sicily, Italy


with honey and black lime

in celery salsa verde

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 candied squash, persimmon, and charred ginger

with grilled lemon


with with radish and winter greens

with butter lettuce, apple, dill, macadamia nut, pecorino,
and “natural food salad dressing” from the MoMA Artists’ Cookbook (1977)
add chicken 5

with n’duja and aged gouda

with smoked whitefish, caramelized poppy
seed, and orange vinaigrette


with cherry tomatoes, bacon, bibb lettuce, and gribiche

with lettuce, melted onion, and special sauce on a poppy seed bun (*contains nuts)

with apple mostarda, fontina, and escarole

with cashew butter, smoked date honey,and kale slaw


with fregola sarda, escarole, pistachio, and meyer lemon vinaigrette

with cauliflower anchovy sauce and hazelnut

with fried sunchokes, chimichurri, smoked chile aioli,
and sunny side farm eggs


Brunch Menu

with crème fraiche

with Greek yogurt, mint, and market fruit


with pickled zucchini, and black lime

with six-minute egg, seasonal pickles, dill cream cheese, and English muffin

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

with confit swordfish, potatoes, marinated beans,
radishes, market lettuces, black olives, and fig vinaigrette

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 cashews, melted onions, special sauce, and lettuce
add egg 1.50 / add bacon 2

with apple mostarda, fontina, and escarole

with cauliflower anchovy sauce and hazelnut

with fried sunchokes, chimichurri, smoked chile aioli,
and sunny side farm eggs

with pork shoulder, tomatillo, and winter radish


with tarragon dressing and sesame bread crumbs

with coriander vinaigrette

with house-made jam and butter

Counter Service Menu


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

with pickled zucchini, dill cream cheese, and rye toast

with baked egg, refried lentils, provolone, and green chile adobo
add bacon 3


with onion jam, calabrian chile, and arugula

with escarole, fontina, and apple mostarda

with watercress, feta, black lime,
and sourdough toast

with ricotta, orange, and hard boiled egg

add bread 2

with pistachio and coriander vinaigrette (V)

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