Triptych

braised red chard, olorosso reduction

yukon potato, sherry and cream reduction

pistachio flour crusted kaffir lime and meyer lemon mole

chantrelles and roasted garlic, pancetta, apple puree

blackforest ham, fresh mozzarella, roasted bell peppers and dijon cream

wild mushroom, baby spinach, manchego and avocado cream

egg white frittata of wild mushroom, pearl onions, roasted tomato, spinach and avocado cream

housemade scone biscuits, Italian sausage and bechamel

caramelized apples, toasted walnuts and organic maple syrup

phyllo pastry, black forest ham, pancetta, fresh mozzarella, dijon cream

hazelnut Romesco, shredded manchego

skillet seared with blueberry balsamic glaze

tofu, spinach, tahini and pita

caramelized bananas, creme fraiche, berries and organic maple syrup

toasted focaccia, champagne poached eggs and wild mushroom hollandaise

humboldt fog goat cheese, shaved parmesan and avocado cream

tofu, spinach, tahini and pita

pickled mango cream sauce, harissa toasted crostini

apple, walnut, cinnamon and sherry cream

pistachio crusted, spring onion and sunchoke puree

tofu, spinach, tahini and pita

spring onion charmoula, preserved lemon, goat cheese

st andre brie, spicy walnuts, pomegranate vinaigrette

farmers greens, slow roasted tomatoes, manchego, brandy vinaigrette

avocado, Romaine, pine nuts, pomegranate vinaigrette

house baked breadsticks, shaved parmesan, tempura fried anchovies