An alternative to ballpart grub
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“greek style” yogurt, honeycomb, toasted quinoa
apple butter, blackberry cream
goat cheese, asparagus, scallions
with confit tomato purree, chickpeas, feta, cilantro
citrus cured, soft poached egg, cream cheese, pickled red onions, capers, radish
with candied ginger
almonds, candied kumquats, humboldt fog natural ash cheese, picholine olives
heirloom beet and fennel, hazelnuts, shaved spring onions
spice brined, pickled jalapenos, strawberry marmalade, red cabbage and sesame slaw
tomato, and basil caprese, sundried tomato pistou, prosciutto
romaine hearts, roma tomatoes, house cured peppered bacon, preserved lemon aioli, avocado
sauerkraut, grain mustard aioli, watercress
slow braised, horseradish, manchego cheese, smoked pears
golden raisins, dandelion greens, roma tomatoes, cucumber
creamy ricotta, caciocavallo cheese, arugula
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