"Preserve" Menu

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Carrot soup in the style of queso, with cumin, guajillo, & cashew cream, served with spiced chili oil, charred broccoli, & pretzel crumble.

Roast pumpkin hush puppies fried until crispy, topped with brown butter-sage dust, & served with a kale green goddess dressing & hazelnut crema.

Tender golden & chioggia beet varieties served with horseradish dressing, mustard-pickled red beet, crisp apple, toasted seeds, & bitter greens.

Halved baby lettuce varieties with buffalo ranch dressing, heirloom cherry tomatoes, smoky walnuts, chive almond cheese, & fresh herbs.

Oven-roasted turnip slices served over savory, stewed west coast tarbais beans; served with garlic bread crumb, “salum-pini”, 

& herbed fennel salad.   

Celery root in the style of pastrami, with 

pickled kraut, & horse radish creme fraiche on toasted marble rye.

Handmade pasta in a spicy tomato & butternut cream sauce; served  with chili-roasted delicata squash, parmesan, & herbed garlic bread crumb.  

Savory pan-roasted tofu with cashew cream sauce, served with wild rice, fava bean,

pickled ramp, cipollini onion, & almond.