dinner menu

to begin

marinated olives, focaccia   6
bruschetta, tomato ricotta, peach serrano jam, sprouts   12
crispy shrimp, togarashi aioli   16
beef tartare*, egg yolk, caper, shallot, pickle, chervil   14
meatballs, polenta, grana   12
clams, tomato harissa broth, sourdough   15
smoked trout dip, potato chips   12

salad

kale, pecorino, anchovy dressing*, breadcrumb   13
heirloom tomato, watermelon, puffed farro, lemon agrumato   12
asparagus, zucchini, pistachio, golden beet vinaigrette   12

mains

jw chicken, salsa verde   23
gnocchi, peach, calabrian chile, pecorino   24
ribeye*, olive sofrito, yuca   28
pork chop, black eyed peas, peach bacon chutney   26
duck confit, mango, avocado, cabbage, aleppo   25
market fish, nopal pico de gallo, polenta crisps   27
trout, succotash, chow chow   24
rack of lamb* for two, mint chimichurri, fregola   95

sides

jw potatoes, rosemary   8
broccoli, raisin, pecan, bacon   8
squash, manchego, rosemary   8
carrots, peas, za'atar, honey   8


Kindly understand that this menu is a sample,
and changes with ingredient availability and the chef's creative inspiration.

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