Includes roasted beet hummus, pumpkin & sunflower seeds dukkah, baba ghanoush (roasted & mashed eggplant dip), tahini (w/ ground sesame seeds), aleppo, cilantro, labneh (yogurt dip), pomegranate, and date molasses.

Fifteen pieces with black truffle aioli.

Three 4oz. Burrata with almond romesco, roasted cipollini, and arugula.

12 slices with gorgonzola, cipollini, arugula, and aged balsamic.

12 halves with gem lettuce, tomato, red onion, Gruyère, and sauce secrète on a brioche bun.

12 halves with chili crisp, feta, pickled shallots, cilantro, and soft hard-boiled egg.

12 halves with caper rémoulade, shaved cucumber, and arugula on a brioche bun.

12 halves with seared rare tuna, prosciutto, avocado, basil pesto, and spicy mayo on seeded bread.

With gem lettuce, tomato, red onion, Gruyère, and sauce secrète on a gluten-free bun.

With caper rémoulade, shaved cucumber, and arugula on a gluten-free bun.

Torchio pasta with mushroom ragout, black truffle, and grana Padano.

6-3.5 oz. pieces. Served with arugula, shaved fennel, frisée, roasted tomatoes, and Sicilian pesto.

Torchio pasta with mushroom ragout, black truffle, and grana Padano.

Frisée greens & arugula with shaved fennel, black mission figs, sun-dried tomatoes, Gorgonzola dolce, and candied pecans.

With tahini, harissa, and pumpkin seed dukkah.

With ginger, currants, and spicy almonds.

With seared rare tuna, Riviera vegetables, fingerling potatoes, red wine vinaigrette, and French baguette with tapenade.