THE MENUlamb meatballs. tzatziki, pistachio mint pesto by Chef Candice Howarth mushroom quesadilla. blue corn, chihuahua and oaxaca cheese blend, chile crema, salsa macha by Chef Sebastian White scallop crudo. potato puree, coconut, fennel oil by Chef Sebastian White white bean dip.
jalapeno, radish
by Chef Candice Howarth
beef tongue.
wonton chip, green onion salsa verde, chive flowers
by Chef Sebastian White bruschetta.
garlic confit, smoked ricotta, peach, tomato, basil oil
by Chef Sebastian White Wine Options - Beer OptionsNonalcholic:Digestive, Anti-Inflammatory Ginger, Turmeric and Fennel Seed Tea; Sparkling Water