Bites; meant as appetizers for one or snacks to be shared among friends
Harissa marinated cucumbers with apricots, coconut yogurt, pistachio dukkah, & fresh mint.
Charred broccolini with black pepper sabayon, golden raisin agrodolce, fried capers, & parmesan.
Crispy cornmeal dredged artichokes with giardiniera, pickled onion, spiced remoulade sauce, & fresh herbs.
Harvests; meant to celebrate fresh, crunchy things unique to each growing season
Rancho Gordo beans in chilled serrano-lime broth, served with pickled onion, cucumber, radish, almond queso fresco & corn chips.
Charred escarole with spiced sesame seeds, crispy onions, miso parmesan, & black garlic
Mains; hearty vegetable-focused dishes rooted in the season
Creamy arborio rice layered with spring onion, mixed mushroom conserva, leek pesto, & miso parmesan.
Celery root in the style of pastrami, with
chicory kraut, & horse radish creme fraiche on toasted marble rye.
Crispy flatbread topped with almond ricotta, summer squash confit, roasted Jimmy Nardello peppers, black olive crumble, & fresh herbs.
Indulgences; sweet bites to round out the meal
"Beginnings" Menu #1 | Chefs: Dave Grant & Rocky Hunter
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