Stocksy_comp_461841-color.jpg

—  LUNCH  —

Modern dishes that capture the flavors of the season
 

 

Starters

—  En Croûte Pickle Plate  —
$8

—  Selection of Olives and Nuts  —
$8

—  Wagyu Beef Tartare —
pickled onion, capers, garlic aioli, toast
$14

—  Tuna Tartare —
soft herbs, dijon, olive, crackers
$15

—  Fried Brie and Prosciutto —
macerated berries, toast
$12

Soups & Salads

—  Soup of the Day  —
bay leaf, whole peppercorns, lemon
Bowl $8 / Half $6

—  Seafood Bisque—
mini cheese popovers
$14

—  Pear, Beet, and Bleu d’Auvergne Salad—
Hazelnut, orange supreme, radicchio, champagne dressing
$10

—  Warm Brie with Belgian Endive—
fresno chili, sherry and crispy house pancetta dressing
$11

—  St. Maure Goat Cheese with Pickled Strawberries—
pistachio, radish, avocado, gem lettuces, champagne dressing
$12

—  Warm Brie with Belgian Endive—
fresno chili, sherry and crispy house pancetta dressing
$11

—  Heirloom Tomato & Burrata Salad—
mixed greens, herbs, olive oil, aged balsami
$11

Land

—  Fried Quail  —
paprika, turmeric, black pepper, ginger
$18

—  Escargot  —
garlic, shallots, parsley, black pepper
$19

—  Lamb Stew  —
roma tomatoes, cannellini beans, onion
$21

 


Tasting Menu     $60
(wine pairing an additional $10)

Executive Chef Naomi Rhee

 


—  Dessert  —

Handmade daily, exclusively in-house

—  Meyer Lemon Tart  —
yogurt, kishu mandarin drizzle
$10

—  Spiced Apple Crumble  —
smoked vanilla bean, cinnamon
$10

—  Chocolate Malt Cake  —
pretzel, peanut brittle, caramel
$11

—  Bananarama  —
aged rum, chocolate liqueur, waffle
$8

—  Moscato Puff  —
raspberry cream, hibiscus drizzle
$11

Pastry Chef Rian Booker