with choice of: cultured koji-corn butter coconut butter heirloom bean & chickpea hummus with sunflower seed tahini (all three 12) Vegetable crudits and roasted tomatillo-chive crme frache 18 DTLA three cheese plate; Ledyard, Cabrillo, Briana 18 Butter lettuce, herbs, Pecorino, date-plum, Meyer lemon vinaigrette 12 Kongs jicama, pear and melon salad with lemon verbena vinaigrette 12 Roasted kabocha squash and shaved jujube with crme frache and beet molasses 14 Mixed Rancho Gordo bean salad with olives, capers, lovage and yuzu vinaigrette 10 Magic Myrna potatoes with wild mushroom cream, spigarello and thyme 14 Baby bok choy, grilled lemon cucumber and crispy torpedo onions with faro 15 Roasted Japanese sweet potato with eggplant, Alberts pink apples and nori butter 13 Creamy grits with Pecorino Sardo, tarragon, pickled beet greens and toasted seeds 14 Salt-baked turnip wrapped in hoja santa with shiso chimichurri 12
(please allow 15 minutes to prepare) Fresh papardelle with roasted shishito cream and buttery brioche crumble 17 Rancho Gordo spelt mac & cheese, with celery root, yogurt, nori and sesame 16 Hand torn pasta with brown butter, cilantro and mint 18 Green piri-piri rice with over-easy egg and soft herbs 14 Georgian pizza with Fontina, carrot fern cream, blossoms, sungold tomato and egg 16 *Ask about daily fish and meat specials