Fall Menuavailable daily 11–4.‘secret garden menu’ on Tuesday and wednesday

Fried Castelvetrano Olives, whipped ricotta, hot honey, sea salt – 18

Sunflower Seed Dip, pickled mushroom, sun-gold tomatoes, lemon oil – 18

Market Lettuces, avocado, parmesan-reggiano, Mediterranean spiced ranch – 18

Crispy Mushroom, truffle aioli, porcini salt, hot sauce – 22

Charred Baby Carrots, muhamarra, creamy feta, sesame oil – 22

Fried Pickled Green Tomato, homemade ranch – 14

Mishima Wagyu Top Sirloin, Amarosa potato, Jimmy Nardello peppers, Calabrian chili butter – 52

Roasted Chicken, chanterelles, broccolini di ciccio, Brandy-Tallegio sauce – 38

Pork Chops, red kuri squash, lardon, sauerkraut – 36

Veal Bolognese, black truffle butter, pecorino affumicato, cavatelli, (Limited Quantities) – 44

Confit Duck, beluga lentils, pickled cranberries, red beet – 38

Roasted Cauliflower, dates, candied walnuts, farro – 30

Grilled Calamari, nectarine, kohlrabi, burnt eggplant, spiced vinegar – 26

Amberjack Tartare, avocado, cucumber, masago arare – 28

Pacific Shrimp, kaffir lime, homemade sambal, kalamata olive aioli – 34

Market Fish, mole blanco, grapes, fennel pollen – 40

House-Made Sourdough Focaccia, avocado butter, smoked salt – 16

Warm Burrata, plum wine honey, shiso, banyuls vinegar, (Limited Quantities) – 24

Garlic & Leek Farmer’s Cheese – 10

Citrus-Marinated Olives – 10

Garden Herb Marcona Almonds – 12