Workshop Kitchen And Bar

drake farm’s goat cheese whipped with temecula valley honey, rosemary & poblano ferment, pickled cherries.

Duck breast, foie gras mousse, cherry & rosemary compote, mushroom salad, 123 farms lavender honey vinaigrette.

Ha’s apples, grapes, walnuts, walnut oil, apple cider vinegar, pecorino romano.

Green goddess, whole wheat croutons, cured egg yolk.

Rustic croutons, shaved manchego, white anchovy.

Pickled cauliflower fleurettes, roasted red peppers, lemon, olive oil, piment d’espellete, micro cilantro.

Parsnip puree, truffle salsa, shaved pecorino, young greens.

Grilled bread, avocado butter, pepita pesto, radish, smoked salt.

Grilled rye bread, horseradish cream, quail egg, dill, meyer lemon zest.

Tahini sauce, fresno chile & garlic ferment, cilantro blossoms.

Caramel fish sauce, lap cheong, crispy shallots.

Housemade merguez, 5 saveurs sauce.

Sea salt, herbs de provence.

Red curry, shoestring potatoes and smoked, shaved brussels, pickled radish.

Celery root purée, salsify, sunchoke, kabocha squash, lobster mushroom, carrot, rutabaga, turnip, rosemary & poblano ferment.

Glazed baby beets, ricotta salata, local greens, lemon oil.

123 farms honey-lavender glaze, celery root purée, kabocha squash, young fennel, mushroom conserva, sea beans, pee wee potatoes, fresno chile & garlic ferment.

Anson mills grits, braised pork jowl, bloomsdale spinach.

Our duck merguez sausage, young vegetables, de puy lentils, jus, bloomsdale spinach.

grilled over wood, wagyu oxtail, crimini mushroom, truffle pecorino, onion confit, truffle mayo, heirloom tomato, iceburg impossible burger veggie patty upon request.

Brined & cooked sous vide, roasted vegetables with honey, green curry chicken jus.

Roasted brussels sprouts, pickled cherries, shallot bacon marmalade.

Potato & taleggio puree, market vegetables, black garlic, pickled black trumpet butter.

Grilled over wood fire. Roasted cipollini onions, composed bone marrow butter. Please allow 25 minutes for med/rare, 30 minutes plus for higher temperatures.

Passion fruit glaze, raspberry compote, dehydrated bougainvillea.

Vanilla ice cream.

Apricot marmalade, crème fraiche.

Caramel ganache, mango sorbet, cacao habanero sauce.

Nightly selection.