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VEGETARIAN DINNER MENU

POTATO VELOUTE
leek escabeche, dill pollen, pommes gaufrettes
-13-

GREEN SALAD
whipped chevre, citrus, toasted seeds, winter radish, tahini vinaigrette
-12-

SALT-BAKED CELERIAC
hazelnut vinaigrette, watercress, black truffle
-14-

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

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

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

RICOTTA GNUDI
swiss chard, white asparagus, brown butter, sorrel
-17/24-

OCCHI
roasted carrot, robiola, almond, breakfast radish
-17/24-

CREAMY SPINACH
cheese curds

CRISPY RED POTATOES
cipollini aïoli, shishito pepper

ROASTED BRUSSELS SPROUTS
apple kosho, crispy shallot, fresno pepper

FRIED CAULIFLOWER
vadouvan curry, almond, golden raisin

all sides 8