burrata and smoked cherry and burnt bread puree.

Sourdough, koji, arugula and bottarga.

Toum, olives, aji armarillo and lemon.

Tasso aioli.

Roti, cucumber ketchup and mustard yogurt serves 3 to 4.

Frisee, house bacon, dijon, sherry and poached egg.

Lemon, house ricotta and crispy prosciutto.

Garden harvest greens and cabernet vinaigrette.

Spring veggies, pickles, green goddess and queso fresco.

Sorghum glazed turnips, cast iron fried rice and local kimchi.

Nccr gravy, marble potato salad, caraway creme fraiche and cider slaw.

Goat bolognese and goat feta.

Artichoke, red curried lentils, pickled grapes and preserved lemon.

Charred lemon, english pea risotto, spring mushrooms and parmesan.

Chicken mole sausage, manchego, cocoa nib and citronette.

Local yocal wagyu, cabernet poached egg, hollandaise and potato strings.

Mocha panna cotta, graham cracker crust and smoked fluff.

Peanut bostock, homemade strawberry jam and milk gelee.