DINNER MENU - WEEK OF SEPTEMBER 11, 2017

 

bone marrow and sourdough

new potatoes, house-made chorizo, crème fraîche

tri-color beets, celery, scallion, cardamom yogurt, orange vinegar

 

summer squash, sofrito, roasted yellow tomato, parmigiano reggiano

arctic char tartare, jicama, mango, chives, hibiscus crème fraiche

cucumbers, black cherry, summer herbs, squash blossom, mint vinaigrette

 

heirloom tomatoes, charred eggplant, tarragon vinegar, burnt onion powder, lovage

halibut crudo, green vuelve a la vida, avocado, cilantro

 

heirloom carrots, beluga black lentils, purple endive, szechuan pepper butter

branzino, tomato broth, potatoes confit, bok choy

half roasted chicken, peanut mole, plums

skirt steak, charro beans, charred drunken salsa, avocado