Ascend into the Soil

Starters

Sherry Vinegar Roasted Beet Salad | 16

beets, plums, apple poached chantrelles, pomegranate vinaigrette, salt & vin gauffrettes, mizuna, choy green

Spicy Citrus Avocado Roll | 18

english cucumber, papaya, spicy miso

Tare Glazed Daikon Root | 15

charred romaine heart, baby kale, lemongrass, tofu puree, crispy togarashi chickpeas

Black Garlic Sesame Edamame | 8

crunchy rayu, fresno chili, yuzu foam


Entrees

Roasted Cauliflower Steak | 24

pea greens, sugar snap peas, hazelnut romesco, sambuca currants, hazelnuts, yuzu kosho, micro cilantro

Mushroom Fricassee Barley | 24

foraged mushrooms, tempura maitake mushrooms, shishito peppers, asian pear

Miso Glazed Tofu Steak | 22

artisanal citrus greens, crispy lotus roots, miso ricotta, roasted winter squash, roasted carrots, kanzuri carrot vinaigrette

Ricotta Arugula Agnolotti | 24

nori celery root cream, bok choy, hierloom carrots, winter squash, foraged mushrooms, ginger scallions


Desserts

Sorbet Trio | 12

pineapple miso, blood orange, peach champagne, cardamom crumble

“Pure” | 14

lime avocado coconut tofu custard, macadamia, date pecan crust, mango cream, strawberry cardamom vanilla reduction, lime gelee