House-made focaccia, olive oil, roasted garlic, tomato confit
Tomato medley, fresh basil, arugula, seasonal stone fruit, toasted hazelnuts, olive oil, modena reduction
Layered vegetables, pommes Anna, duxelle, puff pastry, plant based ricotta, spicy tomato sauce
Locally foraged mushrooms, caramelized onions, garlic confit, red chili, olive oil, fresh herbs
Chef Greg Balingit and his team take great care in preparation of the menu. Please advise your server of any allergies or dietary restrictions you may have.