Restaurant Week Menu

scallion dip-dip

burrata, serrano vinaigrette, dukkah

hibiscus shrub, grapefruit, lemongrass

mushroom bolognese, parmesan

canary bean ragout, sweet and sour crab salad

celery root, broccoli rabe, mustard jus

crispy fingerling potatoes, chermoula (additional $5)

buttercream, sumac

poached pear, crème fraîche, honeycomb