Kitchen Work Magazine Issue #8 “The Vegetable Issue” $12

In-house menu

pole beans, pickled Mejdool dates, arugula, parmesan, chives, lemon vinaigrette                  2021 Albariño ‘Sen Etiqueta,’ Méndez                            hanger steak, sofrito, Iacopi butter beans, romano beans, chanterelles
2017 Chinon ‘L’Epèe,’ Château du Petit Thouars
Swanton strawberry shortcake, rhubarb jam, Chantilly cream
2020 Moscato d’Asti, La Caudrina


A la carte

selection of imported cheeses, crostini  $18
Brentwood corn soup, crispy shallots, creme fraiche, Aleppo  $13
bacon and onion tart  $16
little gem lettuces, serpent and lemon cucumbers, poppy seeds, sesame miso ‘goddess’ $17
early girl tomatoes, housemade ricotta, cucumber, torn croutons, basil, tomato vinaigrette  $18
local halibut crudo, chive aioli, sun gold tomatoes, pickled fresno chile $19
Monterey calamari, romesco, arrowhead cabbage, fingerling chips, Gordal olives $19
housemade fettuccine, lobster mushrooms, crème fraiche, rosemary, parmesan  $32
duck confit, yellow corn, roasted ciopollini onions, mission figs, garlic confit, mint pistou  $34
Alaskan king salmon, charred eggplant yogurt, piperade, sweet 100’s $40

summer brassicas, buttermilk ranch, thyme breadcrumbs  $13
whipped tahini, Japanese eggplant, Jimmy Nardellos, chimmichurri $13
Castelvetrano olives, Marcona almonds  $6
Josey Baker bread with Straus Creamery butter  $6