White kidney beans pureed with vegetable broth, white miso, olive oil, lemon juice, and salt. Topped with olive oil, fried leeks, and onion ash. Served with pita.

Traditional hummus with roasted beets, garlic, and chipotle peppers. Topped with olive oil. Served with pita, smoked carrots, pickled green beans, and sweety drop peppers.

Pecan-smoked eggplant pureed with sumac, lemon, olive oil, and salt. Topped with olive oil. Served with pita, watermelon radish, and cornichons.

Chopped olive salad with red peppers and capers. Topped with grilled corn, smoked olives, Marcona almonds, and sumac. Served with pita. Contains nuts.

Australian lamb leg marinated with sumac, black pepper, thyme, garlic, and scallion. Topped with mint gremolata, kumquat ash, and salt.

Fingerling potatoes poached with olive & canola oil, bay leaf, garlic, and black pepper. Tossed with Parmesan cheese, parsley, salt, and pepper. Served with garlic aioli.

Beef patty, 2 fried eggs, chili-maple bacon, American cheese, preserved tomato, and saffron aioli on a brioche bun.

Double smash patties, American cheese, shallots, and dijon mustard on a brioche bun.

Mortadella, pistachio, Genoa salami, hot cured coppa, and smoked olive & truffled cheese on focaccia bread.

Cheddar cheese, Parmigiano cheese, and Alpine cheese on country bread. Served with tomato soup dipper.

4 fried donuts stuffed with ricotta cheese, orange zest, and egg. Topped with honey and powdered sugar.