Opening the workshop
Opening the workshop
Bistro Menu & Live Order Bag
Contemporary French-Mediterranean · Table & Curbside
Pugliese burrata, caramelized black mission figs, aged Modena balsamico, and micro-basil.
Smoked paprika fingerling potato purée, pickled shallots, caper salsa verde.
Dungeness crab, Meyer lemon emulsion, sweet chili oil, toasted breadcrumbs.
Crispy skin, sour cherry gastrique, parsnip purée, wilted bitter greens.
70% Guanaja chocolate, Maldon sea salt, rosemary olive oil gelato.
Oaxacan artisanal mezcal, blood orange cordial, fresh lime, smoked rosemary sprig.
Truffle Burrata & Heirloom Fig
$24 each
Handmade Saffron Tagliolini
$36 each
An inviting restaurant ordering application with culinary menu categories, dietary badges (vegan, gluten-free), custom dish notes, live bag with tip calculations, and kitchen order tracking.