Ember Restaurant Menu

with Buttermilk Tarragon Dressing, Crispy Shallots, Bacon, Shaved Red Onion & Pt. Reyes Bleu Cheese

with Arugula, Treviso Radicchio, Bibb Lettuce, Citronette, Toasted Walnuts, Burrata & Cara Cara Orange

with Avocado-Jalapeño Purée, Blood Orange Gastrique, Crispy Pepitas, Fresno Chiles, Ginger-Lime Vinaigrette & Crackers

with Housemade Chorizo, Braised Cannellini Beans, Arugula, Garlic Aioli & Breadcrumbs

with Crispy Duck Fat-Fried Potatoes, Dijon Aioli, Capers, Arugula, Tarragon Oil & Lemon Vinaigrette

with White Garlic Sauce & Three Cheeses; Whole Milk Mozzarella, Parmesan & Sheep's Milk Pecorino

with Creamy Bleu Cheese Sauce, Red Onions, Fontina & Pecorino Cheeses

with Whipped Chèvre, Grana Padano, Red Onion, Wildflower Honey, Pistachios & Rosemary

with La Rustichella Bucatini Pasta, Meyer Lemon Cream, Housemade Pancetta, Cured Egg Yolk & Chervil

with Sea Scallop-Parsley Butter Stuffing, Crispy Potato Croquette, Bloomsdale Spinach & Acqua Pazza

with Cast Iron Cornbread, Snap Peas, Roasted Carrots & Crème Fraîche Mustard Au Jus

(cooked under a brick) with Polenta, Baby Broccoli, Cauliflower & Calabrian Salsa Verde

with Brasero Roasted Potato Gratin, Broccoli Calabrese, Cauliflower & Avocado Chimichurri

with Brasero Roasted Potato Gratin, Broccoli Calabrese, Cauliflower, Bleu Cheese Butter & Demi Glace

with Blueberry Compote, Crisp Citrus Meringue, Navel Orange & Lemon Gel

with Sea Salt Caramel, Hazelnut Crunch & Vanilla Bean Ice Cream