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diver scallop: rhubarb, jalapeno, dill
rhubarb: chutney, warm madeleine
 our cocktail program centers on fresh, seasonal ingredients
mussels with auce poulette, furikake, salsa matcha

Dinner Menu

shrimp toast with cilantro, citrus chili

ramp hummus  18

pickled ramp, za'tar, market vegetables

mango salad  18

labneh,  ginger-lime, macadamia

chèvre chaud   20

goat cheese, asparagus, herb vinaigrette

fava bean dumplings 22

fermented black pepper, lime-soy dressing,  

broccoli 20
pesto, chimichurri, spring garlic

mushrooms 22*
parmesan, pine nuts, sancho pepper

morels 36
gnudi, comte, basil fondue

sweet pea tart  18

mint, roomano cheese, jameed

white asparagus 24

leeks, seaweed kimchi, shio kombu


warm wild mushrooms  22
parmesan, pine nuts, sansho pepper

Wayan by Cedric Vongericthen
CVRG by Cedric Vongericthen
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