Smoked salmon and grilled acme bread.

Green olives, garbanzo beans, and pangrattato.

Gypsy peppers and lentil salad, figs, and brown butter vinaigrette.

Charred avocado, hearts of palm, aji Amarillo salsa, and dill crema.

Tomato sauce and feta.

Guajillo peppers and garlic toast.

Chopped little gem lettuce, cucumbers, purslane sweet peppers, green onions, feta, toasted pita, cherry tomatoes, mint, radish lemon vinaigrette, sumac.

Jonathan apples, fourme d'ambert cheese, walnuts sherry vinaigrette.

Baby kale, frisee, Asian pears, goat cheese croquette, pistachio aillade.

Matsutake mushrooms, guanciale, Calabrian chili, Kalamata olives, and Parmesan cheese.

Butternut squash, freekeh, chanterelles, kale, and concord grape verjus.

Spaghetti squash, spinach, grapes, almond milk, and Meyer lemon jus.

Baked quince, kabocha squash, sunchoke puree, and mustard sauce.

Chickpea panisses and anchor steam sauce.

Serves 2 persons. Saffron rice, chicken, Spanish chorizo, prawns, and roasted peppers.

Gruyere, roasted tomato, tzatziki, frisee, sesame brioche bun, and thyme sea salt fries.

Olive caponata.

Delicata squash, sunflower seed condiment, and apple butter.

Blueberry compote, roasted peaches, oat crumble. Pairing: Madeira, Broadbent 5-year-old, Portugal.

Pistachio cake, strawberry rose caramel, roasted white chocolate cream. Pairing: Kopke, 10-year-old white port, Portugal.

Vanilla cream, passion fruit curd. Pairing: alienor lune de miel, late harvest sauvignon blanc, Lake county, ca '10.

Raspberry sorbet, fresh raspberries. Pairing: Ferreira dona Antonia reserve tawny port, Portugal.

Poblano feta sauce.

Chickpea hummus, sumac, and olio nuovo.

Smoked mozzarella, spiced almonds, and aioli.

Tomato sauce, and feta.

Green olives, garbanzo beans, and pangrattato.

Chopped little gem lettuce, cucumbers, sweet peppers, green onions, feta, toasted pita, cherry tomatoes, radish, mint, lemon vinaigrette, and sumac.

Green and yellow wax beans, roasted bell pepper, hard-boiled egg, and castelvetrano olives.

Baby kale, frisee, pears, Humboldt fog goat cheese, and pistachio aillade.

Romaine hearts, shaved Parmesan, garlic croutons, anchovy fillets, and creamy garlic dressing.

Oyster mushrooms, spinach, Calabrian chili, guanciale, Kalamata olives, and Parmesan cheese.

Roasted zucchini, freekeh, dill yogurt, lemon oil, and salmon roe.

Rosemary fingerling potatoes, caulilini, and harissa sauce.

Watercress salad and salmoriglio.

Saffron rice, chicken, Spanish chorizo, prawns, and roasted peppers.

Kalamata olives, mint, mozzarella, roasted red onions, and piquillo peppers.

Wild mushroom, fontina cheese, bechamel, and arugula.

Gruyere cheese, roasted tomato, tzatziki, frisee, sesame brioche bun, and thyme sea salt fries. Add sunny-side-up egg and bacon for an additional charge.

Blueberry compote, roasted peaches, oat crumble.

Pistachio cake, strawberry rose caramel, roasted white chocolate cream.

Vanilla cream, passion fruit curd.

Raspberry sorbet, fresh raspberries.

750 ml.

750 ml

Gruyere cheese, roasted tomato, tzatziki, frisee, sesame brioche bun, thyme sea salt fries.

Matsutake mushrooms, Calabrian chili, Kalamata olives, guanciale, Parmesan cheese.

Butternut squash, freekeh, chanterelles, kale, concord grape verjus.

Spaghetti squash, spinach, grapes, almond milk, Meyer lemon jus.

Baked quince, kabocha squash, sunchoke puree, mustard sauce.

Chickpea Panisse, anchor steam sauce.

Serves 2 persons. Saffron rice, chicken, Spanish chorizo, prawns, roasted peppers.

Chopped little gem lettuce, cucumbers, purslane sweet peppers, green onions, feta, toasted pita, mint, radish, cherry tomatoes, lemon vinaigrette, sumac.

Jonathan apples, fourme dambert cheese, walnut, sherry vinaigrette.

Baby kale, frisee, Asian pears, goat cheese croquette, pistachio aillade.