wild mushroom and farro

with shiitake, napa cabbage, celery, wakame and scallions

with burrata, prosciutto san daniele, and grilled ciabatta

with radicchio, frisee, dandelion, nueske bacon, breadcrumbs, pecorino toscano, sherry vinaigrette

with fuyu persimmons, pomegranates, toasted pistachios, gorgonzola dolce, champagne vinaigrette

with red beets, fennel, radicchio, winter squash, green beans, reggiano, citrus vinaigrette

with romaine hearts, croutons, grated parmigiano reggiano and anchovies

with tomato, young red onion, arugula, olive tapenade and parmigiano reggiano

with cranberry & ginger chutney, fuji apples, sharp cheddar, bitter greens

with scallions, parsley, cherry tomatoes

avocado, tomato, cucumber, sprouts, Greek feta, lemon and olive oil

with sharp cheddar, tomato, arugula and caramelized onions, served with ammo's shoestring fries.

on a bed of torn croutons, mustard greens, currants, pine nuts, baby red onion

served with whipped potatoes & sauteed swiss chard.

with winter squash, cavolo nero, cannellini beans, parsley and israeli couscous

with garbanzo beans, baby carrots, dandelion, farro, yogurt sauce

with sweet onion, pancetta, fontina, and an organic egg

with field arugula

with fleur de sel caramel

with creme fraiche & rosemary