spreads &

spelt flatbread
WHIPPED AVOCADO K algae salt, california olive oil 12

ROASTED BEET HUMMUS P spicy chickpeas, za’atar 9

TOASTED WALNUT MUHAMMARA M charred peppers, pomegranate molasses 9 Executive Chef

Fernando Darin
SELEC TION OF ALL THREE SPREADS 21

ICE-COLD FARMERS CRUDITES P add to any spread 12

share or not to share

CHILLED MAINE SCALLOPS * K passion fruit, hear ts of palm, huacatay 24

MICHAEL MINA RESERVE CAVIAR * M sour cream & onion mousseline, dill pickle potato chips 125 / per oz

LUMPIANG SARIWA P shaved vegetables, caramelized coconut sauce 18

SHIITAKE MUSHROOM LARB P toasted rice, tofu, lime, coconut 17

AGUACHILE DE CAMARÓN * K transparentsea shrimp, crushed cucumber, spicy cantaloupe 21

MOTHER TONGUE SALAD P coleman farms greens, coconut granola, pomegranate vinaigrette 16

HAND-CUT STEAK TARTARE * I snake river farms hanger, pine nuts, turmeric, avocado, horseradish, salsif y chips 23

JIDORI CHICKEN NOODLE SOUP I rich bone broth, dill, bloomsdale spinach maultaschen 16

farmers fishermen ranchers

YAKISOBA NOODLES P MOQUECA CAPIXABA * M ROASTED PEKIN DUCK BREAST * M
fresh moringa pacifico striped bass chewy beets, bing cherries
shredded vegetables 15 transparentsea shrimp sierra morels, hazelnut dukkah 43
spicy coconut broth 36
RATATOUILLE NIÇOISE K JIDORI CHICKEN
zucchini flowers, fennel WILD PACIFIC SALMON “TIKKA MASALA” I
fino verde basil 14 CHAN CHAN YAKI * K ginger, turmeric, jeera rice 34
white miso sauce
SEVEN-VEGETABLE caraflex cabbage
hon shimejis 41
COUSCOUS I
tfaya, argan oil
*s t e a k s K
turmeric 28 ROSSEJAT DE FIDEOS girl & dug oca ‘bravas’ walnuts
FOR 2 M chimichurri
LION‘S MANE & 2 lb maine lobster
8 oz snake river farms hanger 49
CORN ORZO RISONI M pimenton de la vera
brentwood corn, crispy onions shaved fennel 125 6 oz aspen ridge natural filet 58
stracciatella 16 or 26 8 oz aspen ridge natural rib eye 72

The menu prominently features functional ingredients designed to support your wellness intentions
K KETO / LOW GLYCEMIC | P PLANT-BASED | M MIND / COGNITION | I ANTI-INFLAMMATION
A gratuit y of 20% is included for par ties of six or more.
* Consuming raw or undercooked meats, poultr y, seafood, shellfish, or eggs may increase your risk of foodborne illness. 2206014