Please note that our menu may change daily depending on ingredient availability.

SPRING SALAD W/LOCAL GREENS ~ 16

greenhill mousse ~ local strawberries ~ rhubarb ~ amandine

BEET ROOT BORSCHT ~ 14

crème fraiche ~ horseradish ~ salsify ~ dill

BGE CARROT SALAD ~ 18

hemp heart ~ date ~ pumpernickel ~ beet

BANGS ISLAND MUSSELS “TOM KHA” ~ 21

lime leaf ~ galangal ~ radish ~ thai basil

JAHJOY PORK BELLY ~ 21

green papaya ~ bitter melon ~ peanuts ~ shiso

KAN SUI NOODLES ~ 23

kimchi ~ local mushrooms ~ soft-coddled egg

RIGATONI PRIMAVERA W/SPINACH CREAM  ~ 24

asparagus ~ tarragon ~ swiss chard ~ piquillo

ROASTED LAVENDAR CHICKEN ~ 25

french onion jus ~ sweet potato ~ kale ~ mizuna

BLACK INK BUCATINI FRA DIAVOLO  ~ 28

gulf shrimp ~ spaghetti squash ~ boquerones

NORWEGIAN STEELHEAD TROUT ~ 32

sauce meunière ~ blood orange ~ zucchini ~ turnip

BALINESE RED SNAPPER ~ 32

sambal matah ~ smoked pineapple ~ amaranth

BLUEFIN TUNA TORO AU POIVRE  ~ 39

huile rouge ~ brussel sprouts ~ shallots ~ red bliss

MISHIMA RESERVE WAGYU FLANK ~ 38

celeriac ~ broccoli ~ red wine jelly ~ radicchio