Seasonally Inspired, Locally Sourced

Creamy burrata with ripe heirloom tomatoes, basil oil, and aged balsamic on grilled sourdough.

Arborio rice slowly cooked with a medley of foraged mushrooms, white truffle oil, and Parmigiano-Reggiano.

Yellowfin tuna with avocado mousse, crispy wontons, and ponzu dressing.

Mediterranean sea bass with saffron-infused couscous, charred lemon, and caper beurre blanc.

Twelve-hour braised beef short rib with creamy polenta, gremolata, and red wine reduction.

House-made pappardelle with slow-cooked lamb ragu, fresh ricotta, and mint.

Bone-in pork chop with apple mostarda, roasted root vegetables, and sage jus.

Our signature recipe: espresso-soaked ladyfingers layered with mascarpone cream and dusted with cocoa.

Warm chocolate cake with a molten center, served with vanilla bean gelato.

Rustic tart with seasonal fruits, almond frangipane, and whipped cream.

A vibrant arrangement of raw and pickled vegetables from our rooftop garden with three house-made dips.

Thinly sliced roasted beets with goat cheese mousse, candied walnuts, and arugula.

Silky carrot soup with ginger, coconut cream, and toasted pepitas.

Whole roasted cauliflower with romesco sauce, pine nuts, golden raisins, and herb gremolata.

House-made ravioli stuffed with wild mushrooms in a truffle cream sauce with shaved Parmesan.

Farro, roasted squash, pickled onions, tahini dressing, and herb-marinated tempeh.

Herb-stuffed trout with brown butter, capers, almonds, and seasonal greens.

Classic crème brûlée infused with garden lavender and a torched sugar crust.

Rich dark chocolate mousse made with aquafaba, topped with fresh berries and mint.