Gluten Free Dinner


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

Charcuterie Board  prosciutto de parma, coppa, finnochiona, house pickles & preserves  17.00

Mini Crab Tower   avocado, palm hearts, gazpacho salsa  15.00

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

Seared Pork Belly  carrot-turmeric puree, pickled rhubarb & rhubarb gastrique  11.00

Hummus Kawarma  lamb, green garbanzo, tahini, pistachio  11.00

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


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

Roasted Butternut Squash  apple, radicchio, endive, toasted pecans, goat cheese, poppy seed vinaigrette  11.00   

Burrata Salad  quince, pomegranate arils & gastrique, toasted pine nuts, tender greens, apple cider vinaigrette   12.00

Shaved Bresaola Salad thinly shaved air-dried cured beef, toasted king trumpet mushrooms, cauliflower, firm goat’s cheese, arugula & truffle oil 12.00

Roasted Beets & Orange cucumber & celery, horseradish crème fraiche, toasted walnuts, beet muhammara   11.00  


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

Pan Roasted Black Cod   grilled rutabaga, red cabbage en saor, dill-horseradish cream, watercress  39.00

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

Venison Saddle Loin  pan roasted with juniper salt, salal berries, chestnut puree, braised winter greens  39.00

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

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

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

Vegetable Tagine   creamy polenta, roasted summer squashes, carrots, green garbanzo beans, chard, ginger, tomatoes, eggplant, sliced almonds & cilantro  28.00

Vadouvan Risotto   turmeric cauliflower, french curry, roasted garlic butter, herbs    25.00


Grilled Delicata Squash  turmeric crème fraiche, black lava salt  8.00

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

Braised Lentils  ras el hanout, sherry vinegar, caramelized onion  8.00

Harissa Roasted Brussels Sprouts   house-made harissa paste, garlic, butter, lemon   8.00


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 membrillo  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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