Vendemmia

chocolate mousse, cherry preserve, pistachio meringue

cocoa, mascarpone, espresso

peppercorn aioli, blood orange, almond, chive

pumpkin seeds, ricotta, lemon, herbs

speck, poached pear, verjus, crostini

wild mushroom, parmesan, black pepper

pine nut pesto, pecorino chives

pork sausage, squash, chili flake, parmesan

tomato, basil, olive oil, chili

braised beef, red onion, escarole, lemon

fennel, kale, butter sauce, herbs

rotating seasonal accompaniments

risotto, demi, carrots, green onions

Four courses, served family style, full table participation with a 2 person minimum

champagne vinaigrette, shallot, crostini

yogurt, pistachio brown butter, scallions

green goddess, pear, breadcrumbs, apple

cultured butter, olive oil

beet mignonette, lemon

beet pesto, sunflower seed dukkah, pecorino

Wages include base pay + service charge share; varies by role and schedule.

As of January 1, 2025, General Harvest Restaurants has implemented a 22% service charge.

16% of the service charge will go directly back to the team members; 6% retained for operational costs.

apple sabayon, radicchio, fennel

sunchokes, preserved lemon, chard, herb oil