Menu

The Garden

  • Open for 2023 summer season starting June 9

  • 11:30AM – 10PM

  • Book a table

Bites

Calabrian Focaccia Panzanella

  • heirloom tomato, little gem lettuce, robiola mousse, crispy proscuitto
  • 29

Gem Caesar*

  • parmesan, white anchovy-sourdough crumble
  • 27 | add chicken 12 | add ora salmon 16 | add shrimp 20

Yogurt and Herb-Crusted Spanish Octopus

  • marcona almond romesco, saffron preserved golden raisins, marble potato, chorizo
  • 32

Diver Scallops

  • nantes carrot pudding, tokyo turnips, peas, shizo
  • 32

Smoked Trout Dip

  • apples, horseradish, crispy capers, radishes, lavash, onion dust
  • 26

Thai Snapper Crudo

  • calabrian chile and citrus, shaved carrots, sprouts
  • 28

Market Salad

  • shaved, seasonal fresh and pickled vegetables, meyer lemon vinaigrette
  • 27 | add chicken 12 | add ora salmon 16 | add shrimp 20

For Dinner

Lobster and Mascarpone Cappelletti

  • parsnip-uni cream, orange glazed fennel, crispy guanciale, pickled beets
  • 46

Ras-Al-Hanout Ora King Salmon

  • crispy skin, artichokes, brown butter bordelaise, roe
  • 46

Spring Lamb Loin

  • minted pea emulsion, lemon, lavender blossom, spiced jus
  • 58

16oz Black Angus New York Strip

  • morels, cippolini onion "caramel", oxtail jus
  • 85

Spring Pappardelle

  • hand-crafted pappardelle pasta, braised morels, spring peas, fava beans, local asparagus, fiddlehead ferns, tomato vinaigrette
  • 38

Guinea Fowl

  • oyster-chorizo bread pudding, heirloom carrots, charred rapini, almond grape verjus
  • 56

Desserts

Summer Cheesecake

  • brie mousse, guava gel, biscochito crumb
  • 20

Spiced Strawberry Shortbread

  • blue corn shortbread, macerated strawberries, ancho chile cream, caramelized popcorn
  • 20

Trio of Sorbet

  • gluten-free tuile, fresh berries
  • 18

*These items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness | 22% service charge added to final bill