Join us for a vegetable forward, six course dinner. We have put together a menu of carefully balanced dishes with summer flavors. We are using all local grown and/or foraged produce.
 
Dinner starts at 6 pm. Please arrive early for seating and to buy drinks from Chef Rhea at the bar.
 
Menu: 
 
Jalapeño Biscuit 
with foraged black raspberry whipped butter
 
Carrot + Congee
Carrots, burnt orange, coconut congee, choux bahn mi
 
Cool Melon Curry
Cantaloupe curry with fried shallot 
 
Rapini + Burrata
Rapini, miso bagna cauda, burrata, sourdough
 
Zucchini 
Roasted Zucchini, pepita, sunflower, cilantro, cotija
 
Mulberries + Beets
Mulberries, beets, pistachio, honey, lemon, whipped cream, buckwheat pâte sucrée