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marinated in wild fennel and orange
lavender sugar
sea salt, espelette pepper
compressed melon, local goat cheese, mint
dressed with jeff’s olive oil and honey, almond
bread salad with ricotta and summer beans, basil bud vinegar
marjoram oil, hazelnut, peppercress
natural broth with flowering herbs and chives
burrata, basils and corn pudding, aged sherry vinegar ‘solera’
crisp homemade flatbread with porcini, pecorino and summer truffle
stuffed with summer squash, romesco sauce
soffrito with smoked tomato, fried farm egg
heirloom tomatoes and basils from our garden, burrata
braised amaranth and beet greens, point reyes blue cheese
wild greens (borage, nettles, nasturtiums, etc…)
toasted fideo “pilaf”, sweet & sour eggplant, fresh coriander
white corn emulsion, purslane
roasted-pureed-raw, vadouvan spice, brown butter toasts
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