Vegetable Lovers Menu

In such a fast paced world we like to slow things down a little, every plate is cooked from scratch to order and this takes time. We hope you enjoy your time with us but more importantly, each other. Please advise us of any allergies or if you’re in a rush.

 

STARTERS

Crispy Stuffed Squash Blossoms 14

w/ water buffalo feta, summer squash and harissa

Ember Grilled Hen-o’-the-Woods Mushrooms 15

w/ wild rice, black walnut, beet root and dill

Chilled Cucumber and Buttermilk Soup 15

w/ watermelon radish, cucamelon, poblano pepper and dill

 

PASTAS

White Beet and Ricotta Stuffed Casunziei 15 / 24

w/ kefir butter, meyer lemon, wild onion and poppyseed

Buckwheat and Wood Ash Capunti 16 / 25

w/ sweet pea, shemiji mushrooms, sweet onion and buttered popcorn

 

MAINS

Woodfired Heirloom Tomato Galette 24

w/ house made ricotta, pattypan squash, garlic scapes and hibiscus

Cocao Dusted Crispy Stuffed Tofu 26

w/ fresh legumes, porcini, preserved lemon and herb emulsion

 

SIDES

Fingerling Potato Salad  8

w/ dill pickle, farm fresh egg and mayonnaise

Blistered Shishito Peppers 8

w/ smoked maldon salt and lemon

Marinated French Beans  8

w/ tahini, mint, and alleppo chili