Artichoke 'Oysters' ($8)
Leaves filled with artichoke purée, crispy oyster mushroom, and yellow tomato béarnaise, topped with kelp caviar and served on a bed of salt.
Lentil Flatbread with Seasonal Spreads ($5)
Tender flatbread dusted with nutritional yeast, served with leek pâté, smoked white bean hummus and tomato braised banana peppers.
Caramelized Leek and Cauliflower Bisque ($6)
A gluten-free soup served with a crunchy pinch of fried capers.
An herbed chickpea flour pancake topped with charred cherry tomatoes and baby arugula tossed in a smoked shallot vinaigrette. Chef Ronnen says this protein-rich pancake is filling and a favorite among guests.
Red Grapefruit Salad ($8)
Ruby red grapefruit segments with sliced avocado, shaved fennel, and baby arugula topped with citrus olive oil, marcona almonds and farro. Also available gluten-free by request.
Kale Spanakopita ($8)
Fingers of filo-wrapped kale and almond cheese with a harissa spiced smoked tomato fondue and mint oil.
Vegan pasta filled with Kite Hill almond cheese, adorned with oven-dried tomatoes and a parsley frisée salad in a pool of spinach cream.
Il Biscuits di Funghi di Bosco e Salsa ($14)
Biscuits smothered in morel mushroom gravy.
The bar was designed by Studio Collective.
The Bobby Banks (on the left) with montelobos, chartreuse, yuzu, mate, honeydew and cucumber.
Bella (on the right) with plymouth, lillet rose, ruby grapefruit, rose water and raspberries.
Citrus Panna Cotta ($4)
Served with a biscotti cookie.