Feast

coconut-peanut sauce, and charred cabbage on a brioche bun with pickled Fresno chilies. Served with mixed greens

seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens

studded with black beans and roasted garlic, grilled and served on a hoagie roll with roasted poblano aioli. Lime. Served with mixed greens

with coconut filling and Balsamic blackberry coulis

with whipped cream and candied barley

almond crusted tart layered with hazelnut-pecan-walnut caramel and dark chocolate. Served with spiced crème anglaise

with pear and brie filling

with heirloom cherry tomatoes, shaved red onion and your choice of dressing (balsamic vinaigrette, hot mustard dressing, or creamy grapefruit dressing)

with pears and Mandarin oranges in a hot mustard dressing with avocado, crispy rice, sesame and nori. Tempura kale

salad of Romaine lettuce, sunflower, pumpkin and nigella seeds and fava beans in a creamy grapefruit dressing. Rice fritter croutons and roasted sweet potato

with bacon, avocado, Swiss cheese, tomato, red onion and croutons, served over Romaine lettuce

with basil pesto, honey-poached Meyer lemon, caramelized onions and dandelion greens. Green peppercorn garnish

with basil pesto, honey-poached Meyer lemon, caramelized onions and dandelion greens. Green peppercorn garnish

with a warm salad of fingerling potatoes, English peas, fresh marjoram and Parmesan cheese

over cannellini beans, with anchovy and shrimp crunch, fresh mint and peppadew peppers

in tahini-mustard dressing with sorrel, Marcona almonds and crispy olives

kale, cabbage and dandelion greens simmered in coconut milk with lemongrass, ginger and garlic

braised 1855 short ribs, off the bone, served with sweet Vermouth demiglace, root vegetables and creamed spinach

seared and tossed with Desert Pearl mushrooms in XO sauce with sesame seeds and cured egg yolk. Garnished with crispy duck and a yuzu drizzle

with pork two ways, bird's eye chili broth, baby bok choy and shiitake mushrooms. 63° egg and green onion garnish

served with wild rice- and leek-stuffed Swiss chard over Romescu sauce

white and wheat blend

List of aperitifs and cordials.

List of current cocktails.

List of current mocktails.

List of spirits available.

List of wines available by the bottle.

List of available wines by the glass.