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

SPRING HAS SPRUNG ~ 16

cottonbell ~ strawberries ~ rhubarb ~ amandine

SICHUAN HOT & SOUR SOUP ~ 14

bamboo ~ tofu ~ wood ear ~ scallions

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

BLUEFIN TUNA TORO CRUDO ~ 23

orange ~ radish ~ hakurei turnip ~ ponzu

RIGATONI PRIMAVERA W/SPINACH CREAM ~ 24

asparagus ~ tarragon ~ swiss chard ~ piquillo

ROASTED LAVENDAR CHICKEN ~ 25

french onion jus ~ sweet potato ~ kale ~ frisée

RADIATORI FUNGHI  ~ 25

local mushrooms ~ parmesan ~ pea sprouts

BLACK INK BUCATINI FRA DIAVOLO  ~ 28

gulf shrimp ~ spaghetti squash ~ boquerones

NORWEGIAN STEELHEAD TROUT ~ 32

red cabbage ~ horseradish ~ preserved lemon

SAIGON RED SNAPPER~ 32

canh chua ~ bạc hà ~ lotus root

SNAKE RIVER FARMS WAGYU FLANK STEAK ~ 38

celeriac ~ broccoli ~ red wine jelly ~ radicchio