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Workshop Kitchen + Bar
Baby lettuces, grapefruit, drake farm's goat cheese, truffle honey vinaigrette.
De puy lentils, baby beets.
Quinoa, humboldt fog, toasted almond, radish, stone fruit, sorrel, herb blossom vinaigrette.
Green peppercorn aioli.
Duck confit, merguez, our kimchi, spring garlic, fried egg.
House challah bread, muenster + white cheddar, caramelized onion.
Fennel-onion confit, beer mustard, hopscotch cheddar, grilled rye, jardinière.
Farmers market vegetables, citrus hollandaise.
Farmers market vegetables.
Challah bun, bacon, castelfranco lettuce, heirloom tomato, caramelized onions, truffle pecorino, truffle mayo, beer mustard.
Farmers market vegetables, pickled cara cara, shallot bacon marmalade.
Grilled over wood, farmers market vegetables, green peppercorn jus.
Grilled over wood, tabbouleh, tahini.
Mixed Berry Compote.
Cara cara orange marmalade.
16 oz.
16 oz.
Basil, radish, grilled scapes, cucumber.
Farmers market stonefruit, whipped goat cheese, shaved radish, mint, toasted pistachio crumble.
Grilled over wood, farmers market vegetables, green peppercorn jus.
Coconut, cucumber, chili, lime, onion, watermelon radish, fennel flowers, tortilla chips.
Spicy mustard marinade, grilled over wood, farmers market vegetables.
Strawberry coulis.
Market greens, pickled onion, radish, fresh basil, lemon oregano vinaigrette.
Farmers market vegetables, spring garlic butter.
Rustic croutons, snap peas, shaved manchego, white anchovy.
12 oz.
Boiled egg, market greens, roasted peppers, tomato, fresh herbs, lemon oregano vinaigrette.
Toasted challah bread, nueske honey ham, midnight moon cheese, bechamel, fried egg.
farmers market vegetables
Rustic croutons, snap peas, shaved manchego, white anchovy.
Cremini mushrooms, persian cucumber, rustic croutons, radish, pickled onion + fennel, basil, flowering herb vinaigrette.
Grilled over wood, fennel, scape + basil salad.
Fennel pollen.
Fuji apples, temecula valley honey, radishes, cara cara orange, grapefruit, young herbs.
Grains, harissa.
Hand-cut egg noodles, aromatics.
Our sauerkraut, beer mustard, sage, jardinière, brioche bun.
Black cod, fresno chili + garlic ferment, tartare sauce.
Grilled levain, horseradish cream, quail egg, dill, lemon zest.
Hopscotch cheddar, caramelized onion + thyme marmalade, fresno chili aioli, roasted poblano.
Cara cara orange marmalade.
Red pepper coulis, zucchini noodles.
Cremini, oregano, tomato sauce, mozzarella.
San marzano tomato, basil, olive oil.
Tomato sauce, ricotta, honey, caramelized onions.
San marzano tomato, basil, mozzarella.
Caramelized onion, tomato sauce, oregano, mozzarella.
Caramelized onions, ricotta, tomato sauce, dandelion greens.
Menu for Workshop Kitchen + Bar provided by Allmenus.com
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