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🌱 comune spring menu 2026 🌱 lots to love, some old, some new – excited to share with you all starting tomorrow. grab some reservations for dinner this week before weather gets cold again. see you soon
our last weekend of winter swipe through for a reminder of what’s on the way out as we gear up for our spring menu launch next week. come through and say goodbye to any of your favorites. -charred brassica caesar (v+,gf+) -dark chocolate avo
our spring menu will be launching tuesday 03.10.26! this week is the last call on our winter dishes, be sure to squeeze in before some of our recent favorites go away. reminder that we’ll be closed monday, 3.9 to prepare for the launch. we
our wine poached pear (gf). we start with bartlett pears that get cored, poached in a red wine + winter baking spice bath, then glazed with a caramel we make by reducing the poaching liquid. served warm, they’re surrounded by a rich vanilla c
with the impending cold front, there’s no better time to cozy up with our coconut squash soup. a comune classic from our opening 2018 menu, comune die-hards will remember this velvety kabocha + butternut squash combo blended with vindaloo curry
it’s cold outside but warm in here – swipe through for some dinner inspiration • smoked beet tartare (v, gf+) • french onion beans (v+, gf+) • coconut squash soup (v, gf) • walnut - maitake bologn
stuffed piquillo peppers (v+, gf) these sweet little spanish red peppers are filled with a mixture of farmers cheese called quark + caramelized onions, topped with preserved lemon, chives + swimming in a pool of smoked paprika vinaigrette. our vega
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