A La Carte Spring 2026

housemade focaccia

italian evoo

11

parmesan & truffle fonduta

14

french onion butter

14

salt and pepper brussels sprouts

smoked date & tamarind “butter”, torn herbs, toasted benne

19

a5 miyazaki dumpling

chili crunch & brown rice vinegar

8 each

english pea risotto

with fresh black truffle

47

sweet corn & kale fritters

manchego cheese, mint tzatziki, smashed cucumber, za’atar

17

creamy sweet corn soup

sweet corn relish, shishito pepper, porcini mushroom

20

little gem salad

goat gouda, K&J peach, avocado, basil vinaigrette, pickled red onions

22

burrata

cherry tomato, pickled cherry, thai basil, 10 year aged balsamic

25

grilled spanish octopus

heirloom baby carrot, potato, ramp romesco, pickled red jalapeño

29

halibut crudo

green strawberry, yuzu buttermilk, daikon kimchi, strawbanero kosho

25

uni crème brûlée

reserve caviar, yuzu tobiko, trout roe, crostini

39

hand-rolled pici

18 hour short rib ragu, syrah, marzanos & stagionato

35

campanelle

broccoli di ciccio, maitake mushroom, pesto, crème fraîche & gouda

35

maine lobster risotto

english peas, parmigiano reggiano, yuzu

49

hand made porcini & black truffle agnolotti

“francese”

35

wild king salmon

shelling bean succotash, rock shrimp, spinach, lobster dashi, romanesco

47

sonoma duck breast

snap peas, peanut fried rice, kumquat, blood orange & fermented bean

47

masami filet mignon

twice baked potato, bacon, wax beans, cipollini, morel & sherry jus

59