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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

mango salad  18

labneh,  ginger-lime, macadamia

heirloom tomatoes 20

avocado, sesame, serrano

chèvre chaud   20

goat cheese, asparagus, herb vinaigrette

broccoli 20
pesto, chimichurri, spring garlic

mushrooms 22*
parmesan, pine nuts, sancho pepper

morels 36
gnudi, comte, basil fondue

sweet corn dumplings 22

fermented black pepper, basil 

sungold tomato tart 18

roomano cheese, basil

 

mushrooms 22

ricotta gnudi, parmesan cheese

Wayan by Cedric Vongericthen
CVRG by Cedric Vongericthen
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