Served with artisan jams, roasted nuts, fresh fruits, and crostini.
Served with grain mustard, roasted nuts, marinated olives, seasonal pickles, and crostini.
Chef's daily preparations.
Candied bacon, tomato, Reyes blue cheese, and Louie dressing.
Squash, speck, pears, pecans, gouda, and sage dressing.
Baby gem lettuce, Parmesan, and Caesar dressing.
Purslane, tomato, burnt onion, and sumac dressing.
Pickled fresnos, smoked maple and apple gastrique.
6 pieces. Classic mignonette and cocktail sauce.
Chili-herb butter, pecorino, and za'atar bread crumb.
Pickled bell pepper and creamy ginger aioli.
Nduja, Dijon, fines herbs, and fennel butter broth.
Carrot, black truffle, and pecorino.
Date honey, soy, pomegranate seeds, and scallions.
Potatoes, long hots, cherry mostarda, and garlic aioli.
Artichoke, sugar snaps, peas and carrots, ginger saffron jus.
Chickpeas, coconut, chorizo, and chives.
Sweet potato puree, tuscan kale, and huckleberry jus.
Braised greens, potato puree, and cognac cream.
Broccolini, dates, harissa oil, and schug yogurt.
Braised greens, roasted potatoes, and cognac cream.
Whipped feta, za'atar, and pomegranate tabbouleh.
Lavender-lemon honey and labneh.
Spiced yogurt and wildflower honey.
Mejdool dates and nduja dressing.
Smoked paprika aioli and cilantro.
Jalapeno-bacon jam.
Tender lettuces and vinaigrette.
Warm toffee sauce and vanilla ice cream.
Cinnamon sugar and amaretto caramel.
Maple bourbon mousse and meringue crisps.
Vanilla-maple ice cream.
Graham cracker crust, toffee, and caramelized banana.
Chef's daily preparations.
Date honey, soy, pomegranate seeds, and scallions.
Butter poached, chives, toasted brioche, and herb Parmesan fries.
Pickled bell pepper and creamy ginger aioli.
4 pieces. Chili-herb butter, pecorino, and za'atar bread crumb.
6 pieces. Featured oysters, mignonette, and cocktail sauce.
Brioche, pickled mushrooms, caramelized onions, cheddar cheese, and herb Parmesan fries.