Crostini, gruyere.

Sherry vinaigrette, market vegetables, manchego.

Romaine, radicchio, thyme crouton, pecorino.

Smoked bacon, tomato, blue cheese, red onion, mixed greens, dijon vinaigrette.

Grilled stone fruit, baby arugula, aged balsamic, italian olive oil.

Changes with the season, always vegetarian.

Lemon-sage butter, bacon aioli, romesco.

Montrachet goat cheese, roasted red pepper, roasted olive, grilled baguette.

Smoked tomato aioli, parsley, lemon.

Avocado, cucumber, crème fraiche, cider mustard, dill, rye cracker.

Selection of artisan cheese, cured meat, accompaniments.

Cherry, orange, fennel, honey vinaigrette.

Shallot, pickled chile, quail egg yolk, sourdough-rye lavash.

Calabrian tahini dipping sauce, toasted almond, lemon.

Tomato, arugula, caper, and red onion salad.

Polenta, grilled apricot, sage, pork-balsamic demi, smoked belly.

Bistro cut, fries, blue cheese butter, bone marrow aioli.

Whipped potato, grilled asparagus, red chile béarnaise.

Fingerling potato, english pea, baby turnip, asparagus, madeira glaze.

Squid ink risotto, shimeji, haricot vert, shaved black truffle.

Asparagus, morel, summer squash, job’s tears, lemon butter.

Sautéed spinach, tomato & scallion salad, roasted fingerling potato, salsa verde vinaigrette.

Kale, apricot, farro, green goddess.