Workshop Kitchen & Bar Menu

date labneh, mint, ras el hanout walnut, lemon vinaigrette

farro, shaved fennel, apple, toasted almonds, humboldt fog, local dates, sorrel, mint, ginger- orange vinaigrette

canyon creek oyster mushroom ragu

pork jowl, collard greens, tomato confit, black garlic aioli, grilled bread

chive oil

chicken fried, bread & butter pickle, buttermilk sauce, spiced honey, parker house roll

duck confit, duck merguez, carolina gold rice, kimchi, chinese 5-spice, pickled fresno chili, coriander, fried egg

yam and japanese sweet potato, calabrian chili butter, toasted pecan, crispy basil

zhoug labneh, pickled red pepper & onion jam, shaved fennel salad, parsely, mint, pomegranate, flatbread

smoked pearl onion, crispy lardon, sage butter

5-saveurs, spinach, chioggia beet, pea tendrils

smoked and pickled carrot, baby rainbow carrots, kombu butter, chili dashi crisped rice, carrot puree

persimmon jus, celery root puree, mandarin demi, pickled blackberries, sunchoke chip

7 oz snake river farms flat iron, grilled over wood, market vegetables

truffle pecorino, caramelized onions, herb truffle aioli, lettuce, fries, brioche bun

grilled over wood, bacon shallot marmalade, brussels sprouts, pickled fruit

puff pastry, cinnamon caramel, vanilla bean ice cream

white cake, raspberry compote, passionfruit glaze

almond pâte sucrée, meringue, pepita brittle

nightly selection

nightly selection