Vegan Dinner

ROASTED EGGPLANT DIP
(olives, zata'ar flatbread) - 20
ARUGULA & RADICCHIO SALAD
(almonds, fried capers, aged balsamic) - 20
LITTLE GEM SALAD
(apples, pumpkin seeds, lemon oregano dressing) - 20
HEIRLOOM TOMATOES
(gazpacho consommé, watermelon, mint oil) - 22
CRISPY FINGERLING POTATOES
(tahini sauce) - 16
ROASTED BROCCOLINI
(muhammara, aged balsamic) - 22
MARINARA PIZZA
(tomato, taggiasca olives, capers, garlic, chili, oregano) - 24
RISOTTO
(aquerello rice, crispy kale, mushrooms, aged balsamic) - 36

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