Lunch Menu Wed-SUN 11am-2pm

made-to-order | “worth the wait” (20min) | quadruple laminated dough |melted Kerrygold Irish butter | Maldon salt | house made spiced apple butter

toasted asiago| whipped avocado | herbed cheese | crispy mustard seeds | kumquat carrot puree | purple ninja radish |toasted pepitas |pumpernickel crumble | fig balsamic reduction  

shaved prosciutto and salumi | chef’s cheese selection | rosemary roasted marcona almonds | seasonal house made preserves | grain mustard | botanical honey | castelvetrano olives | rustic crostini  

seasonal mixed greens | fresh garden herbs | heirloom carrot | aged parmesan | biscuit croutes | apple cider vinaigrette    

*Add Cheese Toasty 4

 mixed fall lettuce greens | medjoul dates | spiced pecan | caramelized California figs | Cultivar herb blend | brie cheese| balsamic vinaigrette | *GF  

seasonal mixed greens | fresh garden herbs | heirloom carrot | aged parmesan | gruyere biscuit croutes  | apple cider vinaigrette    

shaved romaine | market grapes | Point Reyes blue cheese | crispy quinoa | toasted walnuts | house dried fruit blend | tarragon herb dressing   | *GF

* Add | grilled chicken 6 | salmon 9 | steak 10 | grilled tempeh 7

petite fall vegetables | braised lentils | citrus orange emulsion | *GF

sweet potato puree | petite fall vegetables | wild forest mushrooms | red wine reduction  | *GF

 whipped basil potato | seasonal farmers market veggies | toasted almond butter herb sauce | *GF

brown butter roasted mushrooms | herb aroma | wild mushroom sauce | truffle whipped cream   

 leek | wild mushroom | tri-color bell pepper | garden salad  

tempura sweet potato | melting cheese | marinated cabbage slaw | chipotle and cilantro crema | avocado | charred lime | grilled tortilla  

lavender whipped cream

fresh berries | whipped cream