Fifteen pieces with black truffle aioli.

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

Three 4oz. burrata with basil pesto, burst cherry tomatoes, balsamic-roasted onions, and baby arugula.

12 slices with smoked bacon, caramelized onion, Gruyère, and arugula.

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

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

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

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

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

Six 3-oz filets served with bulgur salad with cucumber, tomato, avocado, Kalamata olives, and mojo picón sauce.

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

With tahini, harissa, and pumpkin seed dukkah.

Gem lettuce, cucumber, tomato, fennel, radish, chickpeas, Kalamata olives, and feta.

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

Garlic, lemon, mint, spicy almonds.