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weekend plans.
what’s your topping go-to; soft-boiled egg, avocado or both?
this season’s spreads hit all the flavor bases: you’ve got the sweet + savory onion jam, smoky + roasty carrot romesco, and spicy + herbaceous pickled ramp zhug. little known fact; you can order an extra koji pita for those of you who can
miso glazed lion’s mane mushroom steaks, roasted and hard seared. porcini mushroom + green peppercorn sauce au poivre. perfectly salted frites + garlic aioli. you can’t go wrong with this easy favorite. vegan + gluten free.
layers of love. our white lasagna starts with a ragu bianco base with a healthy dose of fennel seed, spiked with salty castelvetrano olives, topped with ricotta, parmesan, pecorino, on repeat + stacked high. finished off with a slice of mozzarella, p
this season’s toast is a perfect combo of rich, decadent, earthy, savory, sweet + crunchy. it all starts with our housemade sourdough, spread with fig jam, topped with a whipped vegan mushroom parfait + a wild mushroom conserva (think things pr
vegan tart tatins are hard to come by, and we’ve got a sweet + savory version for this spring menu. flaky puff pastry gives this croissant crunch, topped with balsamic caramel roasted shallots and finished with a white truffle aioli + a drizzle
we’ve played around a few times with the cassoulet - a cozy, humble legume + meat dish out of the languedoc - and this time we wanted to keep ours a bit more spring focused with the addition of fava beans, green garbanzos + english peas, paired
reservations
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