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Lunch

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LUNCH

FIRST

Hamachi Crudo, Citrus Sambal, Pickled Kumquat, Serrano, Radish, Cara Cara Orange
Roasted Beets Farro, Chickpeas, Cucumber, Preserved Lemon, Harissa, Watercress
Green Garlic Soup, Everything Spice, Leek, Potato, Dill
Coraline Buttermilk, Flavorosa Pluot, Yellow Wax Bean, Ricotta Salata, Tomato, Tarragon
Cauliflower Sprouting, Apricot, Salsa Seca, Coriander, Labneh
Asparagus Stracciatella, Olive, Red Walnut, Pickled Mandarinquat, Lemon
Steak Tartare Crostini, Radish, Dill, Horseradish Aïoli, Crispy Shallot
Additional First Course | 16

SECOND

Market Fish Summer Squash, Miso Brown Butter, Charred Eggplant, Sherry-Maple Glaze, Basil
Crab Squid Ink Pasta, Calabrian Chilies, Saffron, Chive, Bottarga
Carrot Chermoula, Carrot-Ginger Purée, Pickled Carrot, Pistachio, Mint
Diver Scallop Shelling Beans, Leek, English Pea Purée, Pickled White Asparagus
Garganelli Arugula, Almond, Lemon, Parmesan, Mascarpone
Young Chicken Achiote, Corn, Tomatillo Mostarda, Pickled Cherry Tomato
Pork Polenta, Sweet and Sour Cherries, Leeks, Shishito Peppers, Smoked Chili Vinaigrette
Flat Iron Potato-Onion Purée, Sherry, Bone Marrow Butter, Broccolini
Burger White Cheddar, Onion, Gem Lettuce, Bacon, Tomato, Thousand Island
Additional Second Course | 19
Two-Course Lunch 35 Chef Javier Lopez
Wine Pairing 24 2019 Summer

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodbourne illness.
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