abcV menu

• abc trilogy cookie plate — rye gianduja, snickerdoodle, rainbow, dulcey matcha, cardamom coconut macaroon, pb & strawberry jam, chocolate chip, sumac lemon $26
• bergamot ice cream — sicilian olive oil, prosecco granita, citrus $17
• celery root katsu — horseradish, shiso, mustard aioli, apple umami paste
• chocolate cherry layer cake — amarena cherries, chocolate ganache $19
• dosa with chutneys — ginger rhubarb, coriander mint, potato mustard
• fresh strawberries au jus — harry’s berries, oishii omakase berries, meyer lemon sorbet $18
• koji mont blanc — chestnut ice cream, koji caramel, cocoa nib streusel & vanilla meringue $18
• purple carrot wonton — carrot ginger sauce, pecan chili crunch, mint & cilantro
• seasonal scoops $15
• smoky braised garbanzos & tomato — salsa verde, crispy lemon polenta
• tender white asparagus — fresh herbs, meyer lemon, whipped sunchoke

additions

• cloud forest cardamom bun $14
• farm egg — fried or soft poached $7
• fried egg $7
• half avocado $8
• plain dosa $12
• sautéed market greens — lemon $14
• smoky fingerling potatoes & lemon aioli $14
• steamed local multigrain rice with lemon — chives, salt cured peppercorn $10

fresh & bright

• fresh strawberries — yogurt, rhubarb compote, granola $23

fresh & vibrant

• crunchy gem lettuce — agretti, ripe strawberry, snap pea, tarragon, green peppercorn ranch $20
• summer roll of stone fruit & tender baby vegetables — elderflower dipping sauce, herbs $23

light & fresh

• avocado lettuce cups — toasted cumin, serrano and lime, pepitas $23
• california dates — whipped coconut yogurt and tahini, crunchy sea salt, lemon, pistachio, mint, sicilian olive oil $17
• crisp summer cucumbers — preserved lemon, nigella, coriander & dill, cashew kefir dressing $21
• crunchy lettuces — sunflower champagne vinaigrette, green herbs $17
• dosa — yogurt, avocado, sprouts $27
• green chickpea hummus — mint, pita and crudité $23
• harry’s berries strawberries — yogurt, rhubarb compote, granola $23
• market beets — avocado purée, flavors of tartare $24
• wild blueberry bowl — toasted oats, maple peanut butter, dried and fresh seasonal fruits $21

oven roasted, steamed & seared

• house cultured hemp seed burger — yuzu koshō special sauce, potato bun & accouterments smoky fingerlings & lemon aioli or crunchy lettuces & champagne vinaigrette $28
• market peas and greens — simmered in lemongrass broth, lemon, basil. add soft yuba +$4 $24
• mushroom walnut bolognese — carrot paccheri, celery, mint $32
• seared koji marinated tofu — ginger, flowering chive, snow peas, cilantro. + black and tan rice & seasonal pickle +$6 $22
• seared romanesco — rich cashew curry, crispy shallot, fragrant market herbs $22
• spaghetti — preserved garlic & lemon, sungold tomatoes, summer squash, gran kinara, saffron bread crumbs $29
• whole poached artichoke — sicilian olive oil, sorrento lemon, oregano $21

pancakes, toasts & pastries

• avocado toast — broccoli rabe, spicy mint pesto, meyer lemon $20
• gluten free almond flour pancakes — banana whipped cream, maple syrup $22
• wild blueberry matcha muffin $7

smoothies

• cherry cacao protein — morello cherries, wild blueberries, coconut water, almond butter plant based protein powder $18
• pollen + — pine pollen, maple peanut butter, dates, banana, almond milk, himalayan salt $17
• sea buckthorn — sea buckthorn, ginger, saffron, banana, agave, tahitian vanilla bean $17

to start

• roasted market asparagus — fresh herbs, meyer lemon, whipped sunchoke $19
• smoked fingerling potatoes — preserved lemon aioli, dill $14
• summer vegetable tempura — amaranth, toasted koji ailoi, fennel pollen $25

toasted & griddled

• fluffy semolina pancake — sorrento lemon & strawberry compote, vanilla hazelnut butter $21
• ripe avocado — sourdough toast, house grown broccoli sprouts, sunflower & lime $19

warm & nourishing

• crunchy celery root katsu — horseradish, shiso, mustard aioli, apple umami paste $27
• purple carrot wontons — carrot ginger sauce, pecan chili crunch, mint & cilantro $27
• smoky braised chickpeas & tomato — salsa verde, fiddlehead ferns, crispy lemon polenta $22

warm & sustaining

• seared mushrooms — poached farm eggs, shallots and herbs $23
• seasonal vegetable kitchari — yogurt, mint $20
• soft scrambled eggs — aged alpine cheese, broccoli, dill $20
• spring radish sandwich — minted pea pesto, fines herbes, arugula, hazelnut baguette $25
• wild mushroom — poached farm eggs, shallots and herbs $23

wok, coals & wood-fired

• char grilled morel & oakwood shiitake mushrooms — mole poblano, warm heirloom corn tortillas $32
• sautéed local brown rice — spring asparagus, pistachio & spring garlic pesto, lime $22

wood fired & wok charred

• beluga lentils sautéed in black vinegar and aromatic chili oil — lemon braised fingerling yam, broccoli & cilantro stems $27
• roasted rainbow carrots — seed & nut butter, fermented sambal, finger lime, thai basil $21
• wok seared market asparagus — fresh herbs, meyer lemon, whipped sunchoke $19