Brasa

CLASSIC CHINESE GREEN EARTH TONES, NAMED FOR SIMILARITIES IN COLOR AND SHAPE TO GUNPOWDER OF THE 17TH CENTURY

CHAMOMILE, LAVENDER AND HIBISCUS JOIN TO FORM THE HIGH FLORAL NOTES OF THIS TEA, WHILE TOUCHES OF HONEYBUSH, CASSIA AND GINGER ADD WARMTH, NO CAFFEINE

FROM THE NORTHEAST TEA CORRIDOR OF INDIA, THIS MALTY BLACK TEA HARKENS TO THE DAY OF THE ENGLISH EMPIRE

A SUBTLY SMOKEY BLACK TEA, ALSO KNOWN AS RED TEA, FROM THE QUIMEN DISTRICT OF CHINA

A BLEND OF CHINESE GUNPOWDER TEA AND MINT

Fines herbs, orange broth, fresno chiles, saffron aioli

Sauteed calamari, chiles, garlic, lemon, parsley

Vegetables cooked over the coals Potato-garlic sauce, pickled onions

Arugula, white truffle oil, Reggiano, sel gris

Poached egg, truffle-honey syrup, arugula

Cumin scented chickpeas, grapefruit, salsa verde, grilled country bread

Cauliflower, white truffle oil, crispy prosciutto

Clams, chorizo, hot smoked paprika, bay scented crushed potato, pickled onions

Chicken, shellfish, house-made chorizo, roasted tomato, saffron-Bomba rice

Fontina Valle d'Aosta, sherried currants, porcini jus

Bolognese, fresh tarragon, shaved Reggiano

Celeriac puree, roasted cauliflower, legume ragout, bacon, apple cider reduction

Potato puree, broccolini, cabrales butter, crispy onions

Melted leeks, house-cured bacon, potato-chive cake, soft cooked quail's egg, orange reduction

Harissa root vegetables, apple parsley salad, shaved brussel sprouts, fresh thyme jus

Shiitakes, house-cured bacon, goat's cheese, warm mustard dressing

Arugula, orange, candied hazelnuts, Valdeon, shaved fennel, preserved lemon vinaigrette

Pickled anchovies, Reggiano, lemon oil