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Activated charcoal bread, goat cheese, almonds, pickled cauliflower & radishes, cilantro.
30 year aged balsamic, brown butter and hazelnut.
Spicy arrabiata sauce and fried capers.
Wild forest mushrooms, buffalo mozzarella and watercress.
Tomato marmalade, buffalo mozzarella and opal basil.
Raspberries, pistachios and windrose farms greens.
Quinoa, wheat berry, barley, garbanzo beans, mixed baby kale, market tomatoes, radish, avocado, pomegranate and citrus dressing.
Romaine hearts, yellow corn, garbanzo beans, onions, avocado, gruyere, bacon and citrus vinaigrette.
Avocado, asparagus, red onion, pumpkin seeds, heirloom tomatoes, mint, lime and evoo.
Heirloom tomato, cucumber, kalamata olives, greek yogurt, feta, watermelon, capers, red onion and oregano.
Wakame seaweeds salad, wild rice, pineapple and scallions.
Marinated grilled mary's chicken breast, napa cabbage, crispy won tons, onions, carrots, oranges, miso and peanuts.
Activated grilled charcoal bread, zucchini, portobello mushroom, wild arugula, basil pesto, heirloom tomatoes and buffalo mozzarella.
Manchego, dijon aioli, chimichurri, tomato, pickled onion and spicy peppers.
Mary's chicken, white toast, dijon, avocado, tomato Butter lettuce, swiss cheese, bacon, hard boiled egg and mayo.
Sottocenere, red wine braised short rib and sourdough.
French baguette, horseradish, gruyere, sweet peppers and arugula.
Brioche, smoked gouda, heirloom tomato, Caramelized onions and chef's secret sauce.
Wild caught, seasonal and sustainable.
Pico de gallo, avocado, sour cream, queso fresco, Cabbage slaw, black bean salad and spanish rice.
Cauliflower mushrooms, fava beans, macadamia nuts and parmesan.
Sunchoke, potatoes two ways and black truffle sauce.
Spring vegetables, pea purèe and marcona almonds.
Bone marrow, mashed potatoes, broccolini and chimichurri.
Egg white omelet, mushrooms, oven dried tomatoes, kale and fruit.
Sourdough, scrambled eggs, our pancetta, arugula, tomato and dijon aioli.
Menu for The Penthouse provided by Allmenus.com
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