BREAKFAST MENU - SUMMER 2017

 
 

BONE MARROW AND BREAD

 


 

BROCCOLI BLOSSOMS

spring broccoli, campanelle pasta, kimchi-lemon dressing, spring flowers, mint, broccoli-ginger sauce


 

HEIRLOOM CARROTS

bulgur wheat, mâche, peanuts, golden raisins, Vermont goat cheese, mandarin-ginger vinaigrette


 

BOK CHOY

baby bok choy, shishito peppers, turmeric-lavander rice, green coconut curry, chive flowers


 

ASPARAGUS & MUSHROOM

market asparagus, mushroom puree, aged balsamic vinegar, creamed farro, cremini chips, asiago cheese


 

FAVAS & PEAS

fava beans, english peas, romaine, lime-basil vinagrette, pecorino romano, She Wolf Bakery sourdough toast

 

PROTEIN SIDES

CHICKEN THIGH, a la plancha, guajillo-hibiscus adobo

COCONUT SHRIMP CEVICHE

ARCTIC CHAR, house-cured

SOFT EGG, Sauder's farm

FRESH GULF SHRIMP, sicilian herb salsa verde

ALBONDIGAS, Niman Ranch beef, chipotle sauce

 

DARK CHOCOLATE CHIP-TAHINI COOKIES