Quarter Acre

saffron whip + chive oil + fried focaccia

New Zealand Spinach + fermented peppers + sourdough crackers

gingerbread + pomegranate + black olive

coconut + lime + chili jam

cashew broth + cilantro oil + shrimp chips

olive oil emulsion + black mustard + crispy shallots

Abbreviated menu available Tuesday-Thursday

Curated by Chef Toby Archibald, changes by day and season. Available Tuesday-Saturday in dining room or at bar. Approximately 2 hours. Optional wine pairings available.

Chai-Spiced Calvados + orange + brown butter

Wild Bark Texas Gin + Weber Ranch Vodka + Lo-Fi Vermouth

Goat's Cheese Infused Condesa Gin + cilantro + tonic

Ron del Barrilito Rum + pineapple + coconut

Don Fulano Tequila + Ruby Red grapefruit + vanilla cream

Reserva la Familia Tequila + tarragon + egg white

Four Roses Bourbon + Unico Zelo Yuzu Vermouth + black tea

vanilla chantilly cream + strawberry bubbles

kaffir lime caviar + coconut + meringue + lemongrass sorbet

spiced raisin + cream cheese mousse + sour apple sorbet

molasses toffee + cardamom ice cream

sunchoke + pickled cranberry + vegetable ash au jus

fried bread + sea and soil lettuce + turnip + shallot cream

smoked chanterelle mushrooms + english peas + toasted hay foam

watercress coulis + taleggio mousse

baby leeks + fish marrow glaze + potato velouté

tamarind glaze + black garlic + tomato honey + garden herbs

smoked beurre monté + truffle coulis + fresh périgord truffle

rosemary seasoning

basil + parmesan cookie + orange zest

crème fraîche + lemon zest

paloma + bee's knees + old fashioned

rosewater ricotta + pistachio + za'atar

five of our favorite snacks

sparkling + white + red

coconut + teriyaki eel

pea-so aioli + smoked trout roe

smoked kingfish + caviar + citrus mayo

passionfruit foam + black sesame