Weekday Lunch
BY CHEF DEREK PIVA
Monday to Friday
Fresh Rolls 18
Garden Herbs, Summer Vegetables, Nuoc Cham
Kale Caesar Salad 22
Guanciale, Pecorino, Boquerones
Add Chicken 6 | Shrimp 10
Tea Smoked Salmon Toast 28
Avocado Mousse, Radishes, Baby Greens
Paccheri A La Vodka 30
Tagliatelle Al Limone 30
Risotto alla Milanese 30
Peas, Spinach
Wagyu Burger 34
8oz Wagyu Burger, Cheddar, Lettuce, Tomato, Onions, Truffle Fries
Ling Cod Fish & Chips 38
Yuzu Kosho Tartar, Pickled Peppers, Lemon
Steak Frites 65
6oz Beef Fillet, Truffle Butter, Fries
Sides
Avocado 5
Bacon 6
Egg 6
Oats 10
Smoke Salmon 15
Cured Salmon 15
NOW OPEN TO THE PUBLIC
Breakfast
DAILY
7-10
Brunch
WEEKENDS
10-1:30
Lunch
WEEKDAYS
11:-1:30
Dinner
DAILY
5-9