Lunch Menu

LUNCH

HOUSE-MADE YOGURT NAAN 6 (V)

MEZZES
choose yogurt naan or crudite plus two mezzes 16
HUMMUS AND HARISSA (GV)
CRUSHED AVOCADO (GV)
OLIVE TAPENADE (GV)
MINT TZATZIKI (GV)
LABNEH AND ZA’ATAR (GV)
+ additional mezze 5

SEASONAL FRUIT PLATE
Greek yogurt, honey, Maldon salt 12 (GV)

HERBED SKIN-ON FRIES
lemon aioli or natural ketchup 7 (GV)

OYSTERS ON THE HALF SHELL
preserved meyer lemon migonette, half dozen 20 (G)

FRITTO MISTO
calamari, artichokes, olives, paprika, aioli 18 (G)

ARTISAN CHEESES
g & date chutney, Marcona almonds 19 (V)

CHARCUTERIE
pickled vegetables, mustard, grilled ciabatta 19

YOUNG LETTUCES
almonds, Manchego, Jerez vinaigrette 15 (GV)
+ grilled chicken breast 9

CHICORY SALAD
poached pear, point reyes blue cheese
walnut crocantino, gastrique 16 (GV)

HAWAIIAN AHI TUNA “AGUA CHILE”
avocado, cucumber, cilantro, spring onion 21 (G)

GREEN CHILE CHICKEN TACOS
pickled cabbage, Cotija, crushed avocado 16 (G)

CRISPY FISH SANDWICH
Alaskan halibut, arugula, tarragon remoulade
rye, malt vinegar chips 24

NIMAN RANCH CHEESEBURGER
American cheese, heirloom tomato, iceberg,
pickled red onion, dill pickle, brioche bun, skin-on fries 21

CAULIFLOWER “STEAK”
grapes, grilled shishitos, carrots, almonds
madras curry oil 22 (V++)

PRIME FLAT IRON STEAK FRITES
skin-on fries, shallot and herb butter 29 (G)

(G) GLUTEN-FREE
(V) VEGETARIAN (V++) VEGAN

*consuming raw or undercooked foods may cause food-borne illness*