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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, Lemon Harissa, Dill
Chestnut Soup, Hazelnut, Black Truffle, Miso, Sweet Garlic, Basil
Caesar Gem Lettuce, Roasted Delicata Squash, Pumpkin Seeds, Parmesan, Apple
Okinawan Potato Roasted, Za'atar, Pomegranate, Lebneh, Basil, Lime
Burrata Crostini, Braised Endive, Pickled Raisin Purée, Hazelnut, Pear, Basil
Steak Tartare Red Onion, Ginger, Lime, Toasted Rice, Mint, Potato Chips
Additional First Course | 16

SECOND

Market Fish Roasted Sunchoke, Fennel, Bagna Càuda, Garlic
Crab Squid Ink Pasta, Calabrian Chilies, Saffron, Garlic, Bottarga
Cauliflower Roasted, Vadouvan, Orange, Pistachio
Diver Scallop Squash Risotto, Harissa, Sage, Pepitas
Garganelli Arugula, Almond, Lemon, Parmesan, Garlic
Young Chicken Yam, Molé, Forbidden Rice, Charred Radicchio, Peanuts
Pork Parsnip Purée, Charred Shishitos, Grapes, Tarragon
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 Vartan Abgaryan
Wine Pairing 24 2019 Winter

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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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