green goddess, purple ninja radish and citrus ponzu.

whipped avocado, quail egg, tomato confit, trout roe and rice chicharron.

house-made ricotta, nori oil, garlic country loaf veg/gf opt.

sesame, watermelon radish, toasted bread furikake and butternut squash vinaigrette veg.

umami soy sauce, chino valley egg yolk veg.

crispy garlic, tokyo turnips, wasabi aioli veg/gf/vegan opt.

salsa verde, hijiki seaweed, scallion vegan/gf.

whipped tofu, parmesan, meyer lemon aioli veg.

fontina, rosemary veg/vegan opt.

ricotta, honey, shiso and pickled fresno veg opt.

tamari glaze, polenta, wasabi relish and japanese cucumber.

kabocha squash, truffle butter, brown butter, sage, apples and hazelnuts veg.

blistered cherry tomato, basil and pecorino veg.

ramen noodles, pork guanciale, chino valley farm egg yolk, parmesan and nori.

grana padano, casarecce and shiso.

miso cream, roasted chicken and shitake mushroom.

hearty greens, shelling beans, umeboshi, lemon verbena brodo gf.

arima sansho salsa, fermented plum puree, black garlic and grilled winter greens.

creamer potato confit, hollandaise and gremolata.

stone fruit and whipped mascarpone.

Toasted Hazelnuts and Chocolate Pearls.