Boulevard

Roasted corno di toro romesco sauce.

Heirloom tomatoes, lemon aioli, cocktail sauce and salsa verde.

Roasted heirloom beets, treviso radicchio, multi seed cracker and lemon-garlic dressing.

Little gem lettuce & chicory, honey pears, toasted walnuts and pear vinaigrette.

House vinaigrette.

Knoll farm arugula and herb salad.

Celery root, pine nut, fava bean, sage relish and olive oil.

Miso cucumbers, charred padron peppers, lime aioli, chrysanthemum tempura, nori & taro chips. Spicy.

Fresh shelling beans, lobster mushrooms, chorizo and beurre fondu.

Slow roasted turkey breast, stuffing croutons toasted walnuts, chestnuts & glazed cranberries persimmons & grapes, treviso radicchio and ver jus vinaigrette.

Knoll farm fava greens, roasted turnips crispy wild rice, native pecans & fava bean relish and lemon aioli.

Rosa bianca eggplant caponata with pine nuts & sultanas sauteed rapini with chilies & garlic.

Spanish style paella with roasted tomato, fava beans & chorizo smoked paprika & pork jus.

Cacio e pepe butternut squash with nuvolina lucana fonduta brussels sprouts and dark chicken jus.

Cowgirl creamery's wagon wheel cheese, tomato, grilled onion house made bun and little gem lettuce.

Crushed fingerling potatoes with bay blue cheese, applewood smoked bacon & summer corn, sauteed bloomsdale spinach, jimmy nardello peppers and beef jus.

Little gem, anchovy, lemon & capers bird seed cracker.

Double smoked bacon & roasted chestnuts armagnac milk foam.

Herbsaint snail butter, melted salsify garlic croutons & Spinach.

Baby shitake & shiso tempura 'ribbon-cut' tuna with tare jidori egg aioli & sansho pepper furikake.

Fresh shell beans & nduja vinaigrette crisp lollipop kale.

Huitlacoche pasta, shagbark hickory nut pesto vacca bianca Parmesan.

Shaved over jidori egg tagliatelle & truffle beurre fondu.

Housemade ricotta & drunken truffle relish toasted pine nuts & arugula.

Red endive & treviso with spanish cava vinaigrette walnut & flax seed crumble.

Basil salsa verde & frescobaldi laudemio olive oil.

Volpaia vinaigrette.

Dungeness & rock crab vialone nano risotto, agresto condimento with fennel & watercress, dried cape gooseberries & lemon.

Dressed kale, purple potatoes, green cauliflower & fresh fava beans, lime & juniper beurre blanc.

Blistered grapes & radicchio potato mousseline & riesling fondant rose fingerling potatoes veronique sabayon & verjus pearls.

Soft white polenta & carrots with lavender honey, crushed pistachios with white pomegranate seeds, roasted bird jus with sage.

Broken potato with crispy jacket, nuvolina cacio e pepe lambs quarter greens & broccoli romanesco green peppercorn lamb jus.

Calvados mutsu apple fritto, cold pressed apple miel, poppy seed spaetzle, half moon bay brussel sprouts & edwards virginia bacon. Deviled red kuri squash & roasted sage pork jus.

Crisp golden cauliflower & aged cheddar rarebit sauteed bloomsdale Spinach & soft yukon gold potato. Worcestershire & roasted beef jus.

Vanilla bean ice cream, caramel sauce walnut cake, apple pave & meringue.

Dark chocolate bavarian cream, pecan shortbread wild pecan granola and vanilla chantilly.

Smoked brown sugar custard, champagne poached pears. hickory-walnut crunch, huckleberries & blackberries.

Cocoa nib ganache, chocolate shortbread salted caramel marshmallow and caramel ice cream with graham cracker.

Ice cream: butter pecan, bourbon, creme fraiche berry swirl; sorbet: dark chocolate, blackberry and strawberry vanilla swirl.

Rye whiskey & pear ice cream, almonds & cocoa nib.