Farmers Market Mezze

A vibrant spread of pickled, roasted, and raw seasonal vegetables, paired with herbed labneh and thick-cut sourdough.

Nopales Salad in Molcajete

Charred cactus, sweet corn, cherry tomatoes, and pickled onion tossed in jalapeño-lime vinaigrette. Topped with a queso crisp and served in a warm molcajete.

​Whipped Ricotta & Hot Honey Salami

​Whipped ricotta finished with chili-infused honey and crisped salami shards. Served with warm sourdough.

Hoi Banh

Crispy turmeric rice crepes filled with shrimp and mung bean sprouts. Served with fresh herbs, lettuce cups, and nuoc cham dipping sauce.

Crystal Dumplings

Delicate, translucent dumplings filled with gingered vegetables. Served with a black garlic shoyu dipping sauce.

​Bacon-Wrapped Water Chestnuts

Crisp bacon-wrapped chestnuts glazed in a bourbon-apricot reduction. Sweet, salty, and deeply addictive.

Steak & Potatoes Squared

Seared local American Wagyu steak served on a sizzling Himalayan salt tray with fondant potatoes, flame-kissed vegetables, and house chimichurri.

Lahmacun

Crisp Turkish flatbread topped with spiced ground turkey, tomato, and pomegranate molasses. Rolled with sumac onions, pickled shallots, and fresh herbs.

Stuffed Pappardelle

Handmade pappardelle filled with ricotta, pancetta, and preserved lemon. Finished in brown butter with thyme and crispy sage.

Beef Stew & Fufu

Slow-simmered beef in West African spices and tomato. Served with silky cassava fufu for traditional scooping and savoring.

Harvest Pork Loin

French-cut pork loin roasted to tenderness, glazed with cider reduction. Served with caramelized apples, mustard jus, and smashed parsnips.

​Lemon Posset with Rosemary Shortbread

A silky citrus custard made from cream, sugar, and lemon — simple, bright, and luscious. Paired with rosemary shortbread for dipping.

Rose & Pistachio Cake

Fragrant sponge infused with rosewater, layered with pistachio cream, and topped with candied petals and crushed nuts.