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Lunch

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LUNCH

FIRST

Hamachi Crudo, Pomegranate, Cucumber, Aguachile, Pickled Green Apple, Jalapeño
Roasted Beets Farro, Chickpeas, Cucumber, Lemon Harissa
Chestnut Soup, Hazelnut, Black Truffle, Miso, Sweet Garlic, Basil
Caesar Roasted Honeynut Squash, Gem Lettuce, Pumpkin Seeds, Parmesan, Apple
Okinawan Potato Roasted, Za'atar, Pomegranate, Lebneh, Lime
Burrata Crostini, Braised Endive, Pickled Raisin Purée, Hazelnut, Persimmon, Basil
Steak Tartare Red Onion, Ginger, Lime, Toasted Rice, Mint, Potato Chips
Additional First Course | 16

SECOND

Market Fish Roasted Sunchoke, Fennel, Bagna Càuda, Purée, Garlic
Crab Squid Ink Pasta, Calabrian Chilies, Saffron
Squash Roasted, Poblano, Corn, Peanuts
Diver Scallop Squash Risotto, Harissa, Sage, Pepitas
Garganelli Arugula, Almond, Lemon, Parmesan, Garlic
Young Chicken Smoked Eggplant, Za'atar, Olive, Pickled Raisin, Walnut, Basil
Pork Parsnip Purée, Charred Shishitos, Grapes, Tarragon
Flat Iron Potato-Onion Purée, Sherry, Bone Marrow Butter, Broccolini
Burger White Cheddar, Onion, Butter Leaf, Bacon, Tomato, Thousand Island
Additional Second Course | 19
Two-Course Lunch 35 Chef Vartan Abgaryan
Wine Pairing 24 2018 Fall

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