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watermelon gelee, burrata pearls, african basil flowers.
compressed nashi pear, kalamansi, daikon sprouts.
oyster leaf, junsai, young ginger, summer granite.
sundried apricot, apricot biscuit, bitter chocolate.
maine peekytoe crab, ginger espuma, cardamom shoots.
liquid arugula. kalamata olive, chef's garden baby cucumbers.
sprouted lentils du puy, garlic chives, lambs quarter.
summer truffle macedoine, local corn, parmesan wafer.
watermelon gelee, burrata pearls, african basil flowers.
compressed nashi pear, kalamansi, daikon sprouts.
cold gnocchi, quail eggs, kaviari caviar, lace.
oyster leaf, junsai, young ginger, summer granite.
pearl barley, fage yogurt, bean flower.
sundried apricot, apricot biscuit, bitter chocolate.
maine peekytoe crab, ginger espuma, cardamom shoots.
squash blossoms, saffron-tomato crème, basil essence.
liquid arugula, kalamata olive, chef's garden baby cucumbers.
sprouted lentils du puy, garlic chives, lambs quarter.
meyer lemon comfit, violet artichokes, crystal lettuce.
summer truffle macedoine, local corn, parmesan wafer.
three course.
jansal valley african basil, white balsamic.
maine peekytoe crab, haas avocado, truffle creme.
satur farms carrot panna cotta, orange oil.
parmesan wafer, blue moon acres micro greens.
saffron leek soubise, kalamansi dressing.
sprouted lentils, black mustard, banyuls jus.
vermont creamery fromage blanc ice cream.
frog hollow apricot sorbet.
blueberry, strawberry, apricot.
toasted cumin seed, citrus - almond emulsion.
peekytoe crab, fine chives, creme quenelle.
64 degree egg, french mache, young garlic aioli.
salad of haricot vert, toy box tomatoes, liquid arugula.
market radish, coxcomb, master stock espuma.
parmesan wafer, blue moon acres micro greens.
frog hollow apricot sorbet.
pistachio, fromage blanc sorbet.
blueberry, strawberry, apricot.