philosophy (Copy)

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— our philosophy —

Modern dishes that capture the flavors of the season

— Sautéed Swiss Chard —
garlic, balsamic reduction

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Sea

— Grilled Octopus —
bay leaf, whole peppercorns, lemon
$20

— Crab Ravioli —
garlic, white wine, basil, parsley, ricotta
$22

— Wood-Fired Sea Bream —
artichoke, capers, rosemary, thyme
$25

Land

— Fried Quail —
paprika, turmeric, black pepper, ginger
$18

— Escargot —
garlic, shallots, parsley, black pepper
$19

— Lamb Stew —
roma tomatoes, cannellini beans, onion
$21

Tasting Menu $60
(wine pairing an additional $10)

Executive Chef Naomi Rhee

Handmade daily, exclusively in-house

— Meyer Lemon Tart —
yogurt, kishu mandarin drizzle
$10

— Spiced Apple Crumble —
smoked vanilla bean, cinnamon
$10

— Chocolate Malt Cake —
pretzel, peanut brittle, caramel
$11

— Bananarama —
aged rum, chocolate liqueur, waffle
$8

— Moscato Puff —
raspberry cream, hibiscus drizzle
$11

Pastry Chef Rian Booker