appetizers raw sandwiches salads entrée

appetizers raw sandwiches salads entrée

APPETIZERS
SALADS
Green Market Salad
Spring green / mustard green / pea leave / tiny vegetables / basil
aioli / Banyuls vinaigrette
16
Chicken Paillard
Winter green / Brussels sprout / crispy leeks / caramelized onion /
romesco / sherry vinaigrette
27
Soup of the Day
Seasonal garnish
15
Roasted eggplant
Puntarella / Mache / herbs / Portobello / red onion / quail eggs /
pine nut / paprika aioli
28
Warm Lentil Salad
Carrot / celery / pickled shallot / apple / lardon
14
Cobb
Romaine / baby spinach / ham / chicken / avocado / egg /
gruyere / buttermilk dressing
28
Mediterranean pizza
Romesco / black olive / red onion / arugula / Boquerón
15
Grilled Octopus
Cauliflower puree / artichoke barigoule / pickled pear / sunchoke
chip
19
CORE: chopped
Celery / cucumber / eggs / tomato / bell pepper / lentil / chick
pea / haricot vert / portobello 25
Add: chicken 6 Salmon 8
ENTRÉE
RAW
Halibut
Daikon / parsnip / snow peas / Black sesame / lotus chips /
coconut emulsion
34
Tuna tartar
Yuzu dashi / pickled shallot / edamame puree / ginger / sesame
crisp / daikon
20
Salmon
Raisin puree / asparagus / pearl onion / Chanterelle / shallot
sauce
29
Sashimi
Selection of daily market fish
20
Risotto
Scallop / Lobster emulsion / preserve lemon / port soy glaze
19/29
Hamachi
Cucumber / apple / avocado / Meyer Lemon / curry dust
19
“Paella”
Saffron quinoa / chorizo / white bean / “sofritto” / tomato / lentil /
fish of the day
24
SANDWICHES
Chicken wrap
Curried chicken / sundried tomato / raisin / cilantro
19
Turkey Burger
Gruyere / Beefsteak tomato / lettuce / pommes gaufrettes
19
Cheeseburger
Pulled pork / BBQ sauce / Cole slaw / cheddar / shishito pepper /
fries
21
Skirt Steak
Grilled / red onion marmalade / Maître d’hôtel butter / French
fries
29
Roasted Chicken
Truffled chicken mousseline / chestnut gnocchi / black trumpet /
butternut squash / Brussels
30
SIDE DISHES
Spinach / baby vegetable / brussels 8 / Truffled Mac & cheese 15
EXECUTIVE SOUS-­‐‑CHEF: JULIAN RIOS EXECUTIVE CHEF: BERNARD LIBERATORE