Our Menu

Farm-fresh eggs whisked with black truffle oil and chives, served on sourdough.

Smashed avocado, heirloom tomatoes, and chili flakes on wood-fired bread.

Spiced tomato bell pepper ragout, poached eggs, and feta crumbles.

Slow-roasted duck with a cherry reduction and parsnip puree.

Arborio rice simmered in porcini broth with parmesan crisps.

Atlantic salmon with charred asparagus and lemon-caper butter.

Hand-cut potatoes tossed in truffle salt and aged parmesan.

Honey-glazed with toasted walnuts and balsamic reduction.

Assorted wood-fired breads with house-made smoked butter.

Double shot espresso with hints of cinnamon and toasted hazelnut.

18-hour steep cold brew with premium tonic and orange zest.

Fragrant floral infusion served chilled with honey.

Dark chocolate fondant with a warm gooey center and vanilla bean gelato.

Creamy baked cheesecake with a hint of Persian saffron.

Silky panna cotta topped with honeycomb and sea salt.