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Below are samples of our Main Courses. This menu may change daily according to produce availability and what is in season.
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Spring Vegetable Cilantro Coconut Curry
kaffir lime leaf & jasmine rice cake, sauté of snap peas, bok choy, shiitake mushrooms & sunchokes, lemongrass tofu, ginger-cucumber pickle, spicy peanut & shallot sambal |
$23.50 |
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Merguez Grilled Portobello Mushroom
quinoa, toasted pine nut & dried apricot "tabouleh", seared escarole,
saffron-runner bean tagine, green garlic-tahini cream |
$24.50 |
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English Pea & Israeli Cous Cous Cakes
sautéed fiddlehead ferns, roasted fennel, & exotic mushrooms, meyer lemon & toasted almond cream, mint & dill gremolata, truffle oil, fried capers
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$24.50 |
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French Fingerling Potato Roulade
creamy cumin & achiote scented chard filling, black pepper pastry crust, aji chili & carrot puree, fava bean & grilled radicchio salad in a mustard & lemon vinaigrette, toasted pasilla chilies |
$24.50 |
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Black Pepper & Rosemary Glazed Tempeh
creamy roasted garlic polenta, toasted almonds, port & morel mushroom soubise, seared fennel & broccoli di cicco, marinated baby artichokes |
$23.50 |
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Teff Crepes
seared asparagus & lemon-tofu "cheese" filling, ginger & mustard seed coconut cream, South Indian red lentil dal, pickled masala & tomato coulis, agretti-kachumber salad |
$23.50 |
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Sides
Broccoli di Cicco with chile flake & garlic
Thyme Roasted Carrots
Sesame Brown Rice |
6.00 |
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Chef's Tasting Menu
The chef's five course tasting menu
wine pairings |
$69.00
$26.00 |
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3-course prix fixe menu
appetizer, entrée, dessert (Sunday-Wednesday only)
wine pairings |
$39.00
$12.00 |
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