Available Tuesday through Saturday
tuna tartare, honey-wasabi aioli, seaweed salad, eel sauce, mango, cucumber, toasted coconut + pumpkin spice, fried wontons
creamy spinach, parmesan + goat cheese dip baked in a mini-sourdough bread bowl; served with tortilla chips, watermelon radish
traditional ricotta ravioli, sage-brown butter sauce, roasted butternut squash, parmesan, fried sage, toasted pepitas
cider-cranberry glaze, pickled shallot, crispy sage, sea salt
toasted pearl cous cous, roasted butternut squash, apricot, spinach, tomato-caper + olive relish, toasted pumpkin seeds
garnished with whipped cream + cocoa powder dust
