Arlo Restaurant

hibiscus syrup, allspice, almond brittle

toasted pistachio, honey ricotta, lime

rosemary, meringue, sumac, ginger

simple but elegant flavors

strawberry and rhubarb, spiced ice cream

pan roasted seabass, big braised beans, sauce veracruz verde, tomatillo, avocado, pine nut and olives

just little potatoes assembled into a salad of sorts, collard greens, ham hock, charred onion, a lovely sauce

very nice, very fresh peas with ricotta and chevre, a light but flavorful broth, more peas, lemon and rosemary

toasted brown rice, super sweet summer corn, white beech mushrooms, sun colored squash, hazelnut

slightly smoked beets, lime and honey yogurt, salsa macha with peanut and wild rice, kohlrabi

in the style of caesar, top choice vinaigrette, a few other textural wonders, lemon and parmesan

little gem lettuce, hibiscus vinaigrette, a special european cheese, sunflower and sumac

daily bread and quite possibly the world's finest french butter

caramelized pointy cabbage, spicy nduja sausage, pecan and fennel, a bit of basil and lemon

triple cream brie, preserved apricot mustard, seeded rye flatbread cracker

a long and laborious process brings you these crispy miracles

house smoked fish, fresh cut potato chips, celery and dill with caraway creme fraiche

white polenta bits, fried up nicely, red pepper and dried tomato and dried tomatoes also

as described, just a simple snack to start

roasted potatoes with peas and spices, cumin and lime crema, a bit of slaw, fig chutney

pate campagne with plum and brandy, olive jam and rosemary, a few fun sauces and accompaniments

carrot and goat cheese custard with parmesan and caramelized onion, buttermilk vinaigrette and frisee