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Jalapeno remoulade and mango salsa.
Fermented red jalapeno aioli.
Kalamata olives, fennel, toasted almonds red onion and sherry vinaigrette.
Rocky oaks fresh chevre, toasted pistachio and herbs.
Pickled carrot-champagne gribiche, cashew, pecorino and mint.
White beans and herbs.
Green goddess.
Sea salt butter.
Served with house preserves and crostini.
Served with housemade mustard's, pickles and crostini.
A little bit of everything.
Scamorza cheese.
Roasted shallot-miso butter, scallion and cilantro.
Calabrian chili-lemon risotto, green olive, shaved radish and fennel.
Crispy jasmine rice, kimchee vinaigrette grilled bok choy and fermented black bean-jujube sauce.
Bacon-farro risotto, braised winter greens, pickled onion, bee pollen-orange zest gremolat.
Herb butter confit potatoes, roasted garlic, broccolini and red wine jus.