Flat Top Menu

seasonal organic greens & vegetables tossed in house dressing

heirloom cherry tomatoes, fresh basil, & saba

artisan romaine, prosciutto di parma, panko crusted poached egg w/ house caesar dressing, topped w/ fresh grated parmigiano-reggiano

roasted bone marrow, caramelized sweet onion jam, lemon dressed parsley, served w/ our toasted brioche slice, & maldon salt

white shrimp, julienne red onion, cilantro, jalapeno, avocado & bell pepper tossed w/ fresh lime juice & served w/ purple tortilla & lotus root chips

porcini & beech mushroom risotto, sherry vinegar dressed arugula & parmesan foam

flat top’s blend of organic angus beef (8oz), truffle brioche bun, beefsteak tomato, arugula, red onion, & spicy aioli served w/ parmesan russet wedges

herb roasted on top of creamy roasted jalapeño yukons w/ brussels sprout leaves sautéed w/ prosciutto di parma

crisped skin scottish salmon, sautéed haricot verts, white wine & whole grain mustard sauce w/ whipped tarragon potatoes

with a peanut miso vinaigrette, sweet corn, shimeji mushrooms, & cilantro

udon pasta noodles with lemon beurre fondue with broccoli rabe & parsley

chimichurri sauce, yellow creamers & sautéed broccoli rabe w/ vine ripe cherry tomatoes

w/ pineapple mango salad

peanut butter ice cream, toffee chips, chocolate sauce & vanilla salted macarons filled w/ strawberry jam

shot of blue bottle hayes valley espresso server w/ tahitian vanilla ice cream