Herb & Wood

Crisp gem lettuce leaves tossed in a bright, herbaceous mojo verde dressing, garnished with fresh cilantro, nutty nigella seeds, and zesty meyer lemon.

Refreshing cucumber fattoush tossed in a tangy sumac vinaigrette, topped with crunchy pita chips, red mojo swirls, and a savory sesame crunch.

Rich shredded duck meat served atop dark toasted rye bread with garlic aioli, sharp mustard, and a finishing dust of black lime.

Fresh raw tuna crudo glistening with calamansi vinaigrette and green lime leaf oil, accented by sweet blueberries and thin radish slices.

Smoky roasted baby eggplant baba ganoush swirled with mojo de ajo and pickled peppers, served alongside warm wood-fired pita bread.

Plump colossal shrimp glazed in spicy harissa and orange, served over earthy French lentils and a smooth pistachio puree.

Thinly sliced raw beef carpaccio layered with creamy onion dip, peppery arugula, caprese vinaigrette, parmesan, and lemon breadcrumbs.

Spicy Baja shrimp set over smoked jalapeño yogurt, finished with a tangy pickled pepper relish, fresh lime, and cilantro.

Silky smooth hummus topped with cool tzatziki, pinenut chili crunch, and fresh dill, served with warm pita bread.

Golden Dutch potatoes tossed in a bright lemon vinaigrette, topped with lacy smoked cheddar frico, scallions, and citrus crema.

Tender roasted baby carrots coated in Moroccan oil and rich pistachio butter, accented by pickled red onion and jalapeño vinaigrette.

Roasted Japanese sweet potato smeared with 'nduja spiced yogurt, fresh herb tabouleh, sunchoke chips, and pickled sumac onions.

Fire-roasted sweet corn mixed with crumbled feta, tangy mustard vinaigrette, Fresno chili aioli, and fresh chives.

Whole roasted branzino with crispy skin, garnished with Castelvetrano olive tapenade, crispy prosciutto, and fine herbs.

Juicy half chicken infused with biryani spice, green tahini sauce, pepper relish, and a fresh Mediterranean herb salad.

A thick, juicy bone-in pork chop served over charred pepper puree, topped with ricotta salata, frisée, and crispy shallots.

Grilled swordfish steak served over fregola and savory tomato broth, finished with a glossy white wine herb butter.

Spiced Berbere roasted cauliflower steak resting in a golden saffron turmeric broth, topped with pomegranate relish and smoked almonds.

Beautifully marbled Australian Wagyu NY strip steak served with caramelized onion jus, celeriac puree, and mustard frill.

Massive, charcoal-charred 32 oz bone-in prime ribeye served with rich hollandaise butter and savory whiskey jus.

Seared swordfish steak atop creamy pumpkin risotto and roasted butternut squash, dusted with spicy Espelette pepper.

Oak-fired venison strip loin spiced with garam masala, sliced and served with fresh ripe figs and peppery mizuna greens.

Magnificent 28-day dry-aged porterhouse steak served with a fragrant herb bundle and melting bone marrow butter.

Broad ribbons of fresh pappardelle coated in a hearty beef and pork ragu, dollop of whipped ricotta, fine herbs, and pecorino romano.

Ribboned mafalde pasta tossed with chunks of sweet whole Maine lobster, velvety tomato velouté, umami tomatoes, and lemon breadcrumbs.

Handmade pansotti pasta stuffed with tender rabbit, tossed in luxurious brie cream, caramelized onions, and crispy prosciutto shards.

Rigatoni pasta tubes coated in a rich beef and pork ragu, garnished with whipped ricotta, fine herbs, and pecorino romano.

Cup-shaped orecchiette pasta tossed in vibrant rosemary pesto, toasted pine nuts, and aged Zamorano cheese.

Wood-fired pizza layered with spicy sopressata, rich marinara sauce, a kick of horseradish, and a bright squeeze of lemon.

Artisan pizza featuring savory chorizo, creamy manchego béchamel, mozzarella, thin apple slices, and a drizzle of hot honey.

Gourmet pizza topped with sweet figs, savory prosciutto, Humboldt fog and brie sauce, fresh arugula, and a dark balsamic glaze.

Wood-fired pizza topped with whipped burrata, silky mortadella, rich brie cream, mozzarella, fresh arugula, and crushed pistachios.

Vibrant pizza topped with sweet Sungold tomatoes, fresh basil leaves, garlic, and briny Castelvetrano olives on a blistered crust.

Tall, perfectly risen strawberry soufflé served with mascarpone cream, fresh strawberries, vanilla ice cream, and black pepper oats.

Rich chocolate tahini ganache plated with sesame sucrée, smoked almonds, passionfruit caramel, and hazelnut ice cream.

Fluffy sweet potato soufflé served with mascarpone cream, candied pecans, toasted marshmallow ice cream, and pie crust crumble.