EVENING 

La Cabra bread, cultured butter

Yellowtail, hisbiscus, coconut, sour cherry, finger lime, cilantro flower

Scallop ceviche, ginger, fennel, shishito, pickled red onion

Wagyu tartare, corn tostada, watercress, aioli

Red endive salad, goat cheese, shallot, blood orange, mint

Roast delicata squash, brown butter labneh, za’atar, basil oil, pepitas

Seared cauliflower, fig, sage cashew cream, lemon, hazelnut brittle

Graffiti eggplant, gochujang, szechuan peppercorn, sesame, vegan meringue

King trumpet mushroom, mint tamari dressing, shiso leaves

Beet gnocchi, ricotta, lemon, pistachio, dill

Seared octopus, romesco, extra virgin olive oil

DESSERT 

Affogato

Chocolate olive oil cake

Matcha lime posset