Rustic Canyon

milo & olive rosemary-garlic loaf with olive oil

fennel, coriander, orange

white endive, cape gooseberry, hazelnut, parmigiano, mustard-date vinaigrette

pickled beets, quinoa, buckwheat, amaranth, santa barbara pistachio

pancetta cotto, purslane, chili, lime

heirloom tomatoes marinated in their juice with burrata, 'hungarian wax' peppers, capers, cantabrian anchovy, bread crumb

weiser farms potato, horseradish crema, pickled mustard seed, chive

TransparentSea shrimp toast, cornbread, 'welsh' onion, benne seed, stonefruit catsup

shaved milliken farms artichokes, caper leaf, lemon

mt. lassen trout, anson mills heirloom peas, romano beans, brentwood corn

torn bread, flora bella arugula, 'green gage' plums, salsa verde

prime brandt sirloin cap, smallhold mushroom fritti, sauce newberg

merguez sausage, 'jimmy nardello' peppers & hand-rolled couscous with pine nuts, raisins, mint

warm pistachio cookies, sesame, rose, santa barbara pistachio milk

almond crumble, noyaux cream, purple basil

brioche brulee with a dandelion chocolate-cashew terrine, cocoa nibs

1960’s style rye old fashioned

mezcal, hibiscus, mango, tajin, fresh lime, habanero shrub

tequila, elderflower, cucumber, mint, lime, RC spicy phlegathon bitters

vodka, seasonal berries, fresh lemon juice, lemon oleo

2 servings of El Negroni - mezcal, Salers, Meletti, RC mole bitters. Shake on ice and pour over a big rock.