Octavia

english peas, lemongrass, pickled onion

espelette butter, fennel mayonnaise

smoked trout roe, black truffle vinaigrette

almond goma, sichuan, blood orange

strawberry & mint

straus butter or ligurian olive oil

grilled spigarello, romesco sauce

walnut salsa macha

sesame praline ice cream, miso caramel, croquant

strawberry & rhubarb, hibiscus gelée, pistachio

passion fruit mango sorbet, macadamia nut, coconut chiffon

braised daikon & potato, mizuna

celeriac pureé, brussel sprouts, huckleberry jus

radicchio, heirloom apples, celery heart

caramelized onion, spinach, pangrattato

fava leaf pesto, spring garlic, pistachio

pork sausage, manila clams, meyer lemon

Our chef and wine director will craft a seasonal menu for your event, and our dining room is yours for the evening.

Guests will be seated at the Chef’s Table, a family style table in the heart of our kitchen. Dinner is served in a Chef’s choice, prix fixe format.

Guests will be seated in our semi-enclosed, heated parklet. Dinner is served in a Chef’s choice, prix fixe format.

pear vinaigrette, snap pea, tarragon, manchego

full table participation required