3Twenty Menu

with bacon

with rosemary, warm olives and herbs, gruyere crackers

bacon, arugula, and paprika oil

shoestring fries

with kale and tomato

olive and parsley pesto, dijon emulsion

with roast asparagus & basil

with roquefort butter

shaved parmesan, pine nuts

with heirloom tomatoes and red onion

avocado, cucumber, buttermilk dressing

goat cheese crouton

olive tapenade, and garlic confit

honey dates, pecans, fig baguette

with salami and egg