4-Course
Vegetarian Prix Fixe Menu

Chef’s Amuse
Hors d’oeuvres to whet your appetite

Appetizer
Greenhouse Arugula Salad
Local Burrata, Pickled Beets, Balsamic Vinaigrette

or

Chilled Roasted Asparagus 
Shallot Confit, Pea Shoots, Mustard Vinaigrette 

Lustau Fino ‘Jaraña’ Sherry, Spain

Entrée
Cremini Mushroom Farrotto
Fava Beans, Dry Jack Cheese, Herb Salad, Vincotto 

or

Lentil Tomato Stew
Spinach Falafel, Roasted Shiitake, Harissa and Tahini Sauces

Escudo de Plata Grand Reserva, Bodegas Fernandez, Monestrell, Jumilla, Spain, 2004

Dessert
Lemon Bar
Blueberry Sauce, Caramelized Banana  

or

Agave Roasted Nectarine
Granola, Burnt Honey, Apricot Sauce

Moscato d'Asti Elio Perrone 'Sourgal', Italy, 2011

$35 without wine

$60 with wine pairings

 excludes tax, gratuity