Entree

—  Parisian Gnocchi  —

buttermilk-braised rabbit | swiss chard | emglish pea | fava bean | crispy shallot


—   Rohan Duck Breast  —

creamy farro | charred zucchini purée | bing cherry | green garlic pistou


— Roasted Halibut —

jalapeño pesto | guanciale | sweet corn | summer beans | basil | tomato


— Copper River Sockeye Salmon  —

everything spaetzle | morel mushrooms | braised fennel | dill crème fraiche  | beet jam

—  Wagyu Tri-Tip —

spring onion | parmesan-semolina cake | roasted maitake mushroom | black garlic jus


—  Herb-Roasted Lamb Leg  —

garlic celeriac purée | roasted broccoli | potato croquette| pickled chili | pistachio pesto

—  Mustard-Brined Pork Chop —

white bean purée | brioche dressing | creamy kale | rhubarb mustard

—  Cauliflower Picatta  —

risotto | white wine butter sauce | caper | tomato | crispy breadcrumb

— sides —

—  Salt-Roasted Potato  —

garlic crème fraiche | bacon jam | smoked cheddar | scallion

—  Maple-Roasted Carrots —

cashew tahini | pistachio | pomegranate | cilantro

— menu is subject to change due to seasonal availability —

— omissions welcome | substitutions politely declined —