Feast

Steamed bun sandwiches with gingered duck, fried pickles, spinach and hoisin.

Creamed Potatoes and turnips, niçoise olives and crispy carrot shreds.

Spanish chorizo, nuts, and olive oil torta.

Corn and scallion bread pudding with parmesan cream sauce.

Please contact the merchant for today's soup selection.

With heirloom cherry tomatoes, shaved red onion and your choice of dressing~ balsamic vinaigrette, honey-horseradish dressing, creamy sherry vinaigrette ◊ chipotle-walnut dressing.

Salad of shaved fennel, kohlrabi, tête de Moine cheese and Castelfranco in a creamy sherry vinaigrette. Served with speck and pickled seeds.

Lettuces and root vegetable greens with gingered beets, turmeric-spiked parsnips, breakfast radishes, sunchoke chips, and roasted peanuts. Honey-horseradish dressing.

Served over a salad of epazote, mizuna, and spinach in a chipotle-walnut dressing, with marinated mushrooms. Crispy sweet potato garnish.

Green beans and peppers in a spicy broad bean sauce.

In barley malt sauce.

Seared halloumi cheese, honey-roasted eggplant, tomato and red onion on a french roll. Served with mixed greens.

Sweet chili-tobiko aioli, Nappa cabbage, and red peppers. Served on a curried brioche bun with a side of mixed greens.

Turkey mole on a brioche bun, with jicama, radish, cilantro, onion, and jalapeño. Served with mixed greens.

Served with cabrales blue cheese cream sauce, shaved brussels sprouts, roasted golden apples and pine nuts.

Smoked paprika gribenes.

Sautéed local mushrooms, barley malt veal reduction, and slow-cooked collards and shallots. Roasted marble potatoes.

Pipián-tossed green beans and huitlacoche cream.

Served with spinach and chickpeas. Garnished with a crispy pig ear.

Served with curry leaf. Served over savory french toast with cultured butter, lime marmalade, and seasoned egg yolk.

Marinated and griddled, with a whiskey-orange glaze. Served with delicata squash, lacinato kale, and a steamed tahini cake.

Candied kalamata olives and shaved dark chocolate. Served on a thin slice of dark chocolate cake.

Served with caramelized winter squash.

Brown sugar shortbread layered with caramel and dark chocolate ganache. Garnished with smoked sea salt.

Served with rosemary and sugared cranberries.

Served with caramelized pears.