*sample menu, subject to daily changes

Vegetarian

 

Butternut squash sformato ‘saor’, crisp kale   16.

 

D’anjou  pear, 30-month Parmigiano-Reggiano, pine nuts, white truffle salt   13.

 

Mâche, pickled rose petal vinaigrette   13.

 

Winter citrus, charred Cipollini, Bronte pistachio-hazelnut dukkah, smoked goat cheese   15.

 

PASTA

 

Tajarin, sage butter   15. 

 

Gnocchi alla Romana, Cipollini, pickled and roasted mushrooms   15. / 28.

 

Ligurian silk handkerchief, tomato conserva, blood orange, Calabrian chili   18.

 

 

ENTRÉE

 

Farro ragout, carrot crema, Brussels sprouts, Cipollini, pickled and roasted mushrooms     22.

 

 

CONTORNI

 

Cauliflower, pine nut crema, cumin, cayenne, lime  13.

 

Butter poached Alvarez Farm new potatoes, fried rosemary   12.

 

Roasted Willowood Farm carrots, miso butter   12.

 

 

 

Vegan

 

Junko’s hearth bread: chickpea crema, avocado, carrot crema   15.

 

Winter citrus, charred Cipollini, Bronte pistachio-hazelnut dukkah   15.

 

Curly kale, avocado, green onion, pepperoncini   14.

 

Belgian endive, fennel, mint, walnut, Calabrian chili, Cara Cara   14.

 

D’anjou pear, pine nuts, white truffle salt   13.

 

Mâche, pickled rose petal vinaigrette   13.

 

Farro ragout, carrot crema, Brussels sprouts, Cipollini, pickled and roasted mushrooms     22.

 

Spicy roasted cauliflower with pine nuts, cumin, lime   13.

 

Roasted Willowood Farm carrots, shio koji   12.

 

 

 

Chef’s Vegetarian Tasting Menu

D’Anjou pear, 30-month Parmigiano-Reggiano, pine nuts, white truffle salt  

Weingut Niklas Kerner, Alto Adige, 2016

 

Winter squash, Cipollini, crisp kale, Apple cider gastrique, herb pumpkin seed oil

Tieton Cider Works ‘Dry Hopped Cider’, Yakima

 

Tajarin, Sage butter

LeLarge Pugeot ‘Tradition’ brut, FR, NV

 

Belgian endive, fennel, mint, walnut, Calabrian chili, Cara Cara  

Ezio Poggio ’Caespes’ Timorasso, Colli Tortonesi, 2015

 

Roasted Willowood Farm baby carrots, miso butter

Venica & Venica ‘Jesera’ Pinot Grigio, Collio, 2016

 

Cauliflower, pine nut crema, cumin, cayenne, lime 

Pecchenino Pinot Noir, Piemonte, 2013

 

Farro ragout, carrot crema, Brussels sprouts, Cipollini, pickled and roasted mushrooms     

Livia Fontana ‘Fontanin’ Barolo, Piemonte, 2010

 

Bittersweet chocolate, almond, caramel tortino, red wine sorbetto  

Ca del Baio Moscato d’Asti , NV

Piccolo pasticceria

 

Tasting menu: $115 per person

Wine pairing: $75 per person