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VEGETARIAN DINNER MENU

SUNCHOKE SOUP
brussels sprouts, apple butter, wild bay leaf
-12-

GREEN SALAD
whipped chevre, citrus, toasted seeds, winter radish, tahini vinaigrette
-14-

SALT-BAKED CELERIAC
hazelnut vinaigrette, watercress, black truffle

-14-

GRILLED BABY BEETS
chicory, caraway, buddha’s hand
-12-

BUTTERNUT SQUASH CARAMELLE
brown butter, sage, hazelnuts, mascarpone
-17/24-

TAMARIND GLAZED TURNIPS
sautéed tatsoi, garlic chive, khao khua
-18-

KOHLRABI STEAK
basmati rice, coconut curry, kumquat
-18-

POTATO GNOCCHI
wild mushroom, lemon thyme, parmigiano reggiano
-17/24-

CREAMY SPINACH
cheese curds

FRIED RED POTATOES
cipollini aïoli, shishito pepper

ROASTED BRUSSELS SPROUTS
raisin, almond, isphahan

all sides 8