*sample menu, subject to daily changes

Vegetarian

SALAD

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

 

Bartlett pear, 30-month Parmigiano-Reggiano, pine nuts, white truffle salt   13.

 

Chicories, balsamico, 30-month Parmigiano-Reggiano   14.

 

Quince, charred Cipollini, Bronte pistachio 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 baby carrots, miso butter   12.

 

 

Vegan

 

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

 

Quince, charred Cipollini, Bronte pistachio dukkah   15.

 

Chicories, balsamico   14.

 

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

 

Bartlett pear, pine nuts, white truffle salt   13.

 

Winter squash, Cipollini, crisp kale, apple cider gastrique, herb pumpkin seed oil   15.

 

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

 

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

 

Roasted Willowood Farm baby carrots, miso   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