Ten Tables Menu

with frisee, carrots and toast

with braised cabbage

with traditional accoutrements

with a mixed grain salad, cherry tomatoes and hungarian wax peppers

with artisanal spaghetti, pesto and parmesan reggiano

with smoked eggplant puree & broccoli rabe

with cranberry bean & summer squash ragout roasted romaine and salsa verde

available for per person

with blueberry compote & lemon verbena ice cream 2008 black muscat, elysium, quady, central valley, ca

with wafers and honey sorbet vermouth de chambery rouge, dolin

with just ground organic beans

passionfruit, ginger with soda water

hibiscus and lime with sparkling water

lavendar scented blueberry soda

our saffron lemongrass infusion with maine root orange soda

muddled mine and lime with sparkling water