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with italian estate olive oils, sea salts and herbs
with mango, avocado, jicama and pickled rhubarb
with green papaya salad, chile-lime juice, thai herbs and lemon pressed oil
with daikon, yuzu-sennari tapoica, pickled ginger, wasabi oil and herbs
with thai slaw, nuoc cham and sriracha
with asian pears, shiitakes, scallions and ginger-sesame vinaigrette
with rocolla, cherries, parmesan tuile and moscatel vinaigrette
with cherry-olive tapendade, frisee and salted macadamias
with truffled anchovies, toasted hazelnuts, and marinated olives
with green peppercorn and lemon verbena ice
with pickled mango-thai chile dipping sauce
with brown butter, sage and parmesan
with polenta cake, smoked herring "avruga" and sweet corn emulsion
with sunchoke-cauliflower puree and red wine sauce
with shaved parmesan, grated egg and capezzana olive oil
with scallion rice cake, sweetpea salad, tempura portobello, ponzu dressing
with grilled chard stems and riesling jus
with fresh garbanzo-fava puree, pecorino fresco, fried capers and picholine olives
with heritage proscuitto, "rocket", porcini-onion compote and candied fennel
with aioli
with citrus vinaigrette
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