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The Vine
Olive oil, piquillo peppersand spices.
Chili and chives.
Crispy serrano ham chicharrones, hazelnut romesco, oregano oil.
Cara cara orange, avocado, hazelnut crumble, capers, charred lemon shallot gastrique.
Romaine hearts, garlic croutons, white anchovies, crispy capers, pecorino, tijuana vinaigrette.
Nueske bacon, heirloom tomato, pickled onion, green garlic-buttermilk dressing.
Herbed spaetzle, pattypan squash, spring vegetables, preserved lemon and basil emulsion.
Saffron pearl couscous, marinated artichokes, meyer lemon and toasted coriander chermoula.
Farmer's market lettuces, fresh goat cheese, heirloom tomato, toasted almonds, caramelized citrus vinaigrette.
Russian banana potatoes, cherry tomatoes, spring peas, wax beans, picholine olives, frisee, california almonds, garden herb butter.
Toasted farro, wild mushrooms, baby heirloom tomatoes, fava beans, pearl onions, tarragon jus, gremolata.
Smoked blue cheese mashed potatoes, maitake mushrooms, young asparagus, bearnaise sauce.
American kobe beef, queso fresco, avocado, chile de arbol creme, sweet onion slaw, roasted spicy serrano chile, house cut herb fries.
Tapenade sunchoke puree, english cucumber salad, toasted feta, mint yogurt.
Spanish mahon cheese, red mustard leaf, cabernet-bacon jam, marinated tomato, pickled onion, secret sauce, soft potato bun, herb fries.
Menu for The Vine provided by Allmenus.com
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