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Gluten Free Dinner

Starters

Marinated Olives   castelvetrano, gaeta & taggiasche olives, orange zest, fragrant herbs   7.00

House Pickles    turmeric, cauliflower, green beans, pearl onions, root vegetables  7.000

Prosciutto di Parma    fresh seasonal fruit & house-made preserve  16.00

Mini Crab Tower   avocado, palm hearts, gazpacho salsa  15.00

Black Pepper Seared Scallops    vanilla brine, cilantro-lime vinaigrette, grapefruit, fennel  14.00

Hummus Kawarma     lamb, green garbanzo, tahini, pistachio  11.00

Turkish Chicken Kebab   clove-sumac marinade, red pepper paste, yogurt-dill sauce, cucumber  11.00   

Salads

Pear Salad  mixed organic greens, blue cheese, hazelnuts, balsamic vinaigrette  11.00

Roasted Butternut Squash Salad apples, radicchio, toasted pecans, goat cheese, poppy seed vinaigrette 11.00

Burrata Salad  green beans, chanterelle mushrooms, tender greens, preserved lemon, flaked salt  12.00

Entrées

Andaluca Paella  prawns, mussels, clams, chicken, chorizo, arborio rice, harissa butter, saffron broth  39.00 

Pan Roasted Black Cod smoked rutabaga, quince, red cabbage en saor, fine herbs, horseradish cream  39.00

 Petit Rib Roast  rioja butter sauce, pavé russet potatoes, roasted pearl onions, baby carrots & sautéed kale  39.00

Pan Seared Duck Breast  chanterelle & lobster mushrooms, red kuri squash puree, elderberry sauce  39.00

Grilled Lemon Chicken  idiazabal mashed potatoes, castelvetrano olives, preserved lemon, roasted baby carrots, savory herbs, natural pan sauce  29.00 

Vadouvan Risotto  turmeric cauliflower, French curry, chanterelle mushrooms, roasted garlic butter, herbs    25.00

Za’atar Rubbed Pork Tenderloin  tamarind-brined & grilled, soft polenta, grilled pickled onions, cherry mostarda  33.00

Sides 

Blistered Broccoli Raab  arbequina olive oil, chili gremolata, crispy garlic  8.00

Harissa Roasted Baby Carrots   house-made harissa paste, garlic, butter, lemon   8.00

Creamy Polenta  finished with butter & parmesan  8.00

Idiazabal Mashed Potatoes  finished with crème fraiche & a lightly smoked sheep’s milk cheese  8.00

Cheeses

Valdeon  spanish blue produced with a blend of cow & goat’s milk served with fig cake & apple  8.00

Naked Goat®  murciana goat’s milk served with fig preserve   8.00   

Humboldt Fog  from Northern California, a bloomy, soft goat cheese with vegetable ash  – paired with honey  9.00   

Selection of Three Cheeses  Valdeon, Naked Goat®, Humboldt Fog  22.00   

Prices subject to change.

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