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Mandarin oranges, wakame seaweed, macadamia nuts, avocado mousse, and sesame vinaigrette.
Bleeding heart radishes, ricotta salata, werp farms lettuces, pumpkin seeds, compressed persimmons, green goddess dressing.
Red kuri squash purée, poached Fuji apple, toasted hazelnuts, and frisée.
Garlic scape mostarda and shaved watermelon radishes.
Peperonata, Nichols Farms wild arugula, and broccoli flax seed crisps.
Sweet peppers, cilantro, crispy tortilla strips, watermelon radishes, and avocado.
Pomodoro sauce, hon shimeji mushrooms, baby spinach, and pecorino romano cheese.
Black trumpet mushrooms, crispy potatoes, mushroom bordelaise, creamed spinach, and glazed carrots.
Wilted spinach, candied ginger, farmer's cheese, shaved baby carrots, and whole wheat chapati.
Cauliflower, rutabaga, parsnip, sweet potato, preserved lemon, and brown rice.
Chef’s daily selection of cheeses.