$45 Prix Fixe

*Available for dine-in or take-out*

Menu

FIRST COURSE (Choose 1)

Grilled octopus with spicy broad bean paste, ginger-peanut rice, and fresh scallions. 

OR

Grilled and chilled peach-and-tomato salad with house-made ricotta, walnuts and sunflower seeds.  Served over Bibb lettuce tossed in a fresh dill vinaigrette and garnished with oil-cured olives. ◊ 

OR

Grilled Castelfranco and broccoli with Parmesan aioli and toasted lemon breadcrumbs.

SECOND COURSE (Choose 1) 

Grilled shiitake mushroom skewer over sumac and preserved lemon avocado purée. Served with fresh thyme and oregano, toasted cumin and chickpeas, with smoked olive oil.  House-made pita. ◊ 

OR

Roasted game hen, served with grilled okra, oven-cured tomatoes, baby pattypan squashes, and edible flowers.  Served with huitlacoche cream. ◊ 

OR

Sautéed Dover sole with Castelvetrano olives, Marcona almonds and oregano. Lemon beurre blanc. Served over a rice crepe with sautéed spinach.

THIRD COURSE (Choose 1)

Vanilla-brandy poached pear with Gorgonzola-honey custard. Hazelnut garnish

OR

Buttermilk tiramisú with Manchego cheese, flower petals and sage syrup.

OR

Napoleon of coconut custard, layered with white pepper-coconut tuiles and passionfruit purée. ◊ 

plus tax and tip

◊- dishes can be prepared gluten-free

* - Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.