Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Crispy Kennebec potatoes, spicy bravas sauce and house-made garlic aioli. Vegetarian.
Roasted Brussels sprouts, creamy avocado and cashews. Vegan.
Lightly battered artichoke hearts, house-made garlic aioli and Sriracha. Vegetarian.
Serrano ham and chicken dumplings drizzled with our Spanish aioli.
Garbanzo, shrimp and scallion fritters.
Seared sea scallops, Thai coconut curry, roasted cherry tomatoes and zucchini ribbons.
PEI mussels, white wine broth, red and green onion, fennel and parsley. Served with garlic pomme frites.
Burgundy snails, garlic herb butter and puff pastry.
Massaged kale, avocado, cherry tomatoes, red onions, house-made croutons and our TSL green goddess dressing. Vegetarian.
Massaged kale, avocado, cherry tomatoes, red onions, house-made croutons and our TSL green goddess dressing.
Massaged kale, avocado, cherry tomatoes, red onions, house-made croutons and our TSL green goddess dressing.
Baby arugula, blue cheese, dried mission figs and candied pecans tossed with clover honey vinaigrette and balsamic drizzle. Vegetarian.
Fresh mozzarella, heirloom tomatoes, crispy bacon and baby arugula tossed with lemon vinaigrette and balsamic drizzle.
Garlic-rubbed artisan bread, fresh tomato, manchego cheese, olive oil drizzle and sea salt. Vegetarian.
Roasted butternut squash, maple-caramelized onions and a touch of red pepper on goat cheese-smeared artisan toast. Vegetarian.
Petite peas, fresh mint and mascarpone cheese on toasted artisan toast. Vegetarian.
Pork and veal meatballs, served in a light tomato sauce with ciabatta toast.
Hand-made in Los Angeles.
Meatball made of lentils, shiitake mushrooms and cashews served on a freshly baked roll and topped with light tomato sauce. Vegan.
House-blend, Harris Ranch all-beef patty, cooked medium and topped with slow-braised tri-tip steak, crispy onion gastrique and spicy Gouda fondue. Dressed with garlic aioli and served with demi-glace
House-blend, Harris Ranch all-beef patty, cooked medium and topped with heirloom tomato slice and jalapeno-infused bacon. Dressed with our cherry onion compote. Served with garlic pomme frites.
Cheesy 4 cheese and artichoke-stuffed portobello mushroom, served on a ciabatta bun dressed with house-made pesto and mixed baby greens. Served with garlic pomme frites. Vegetarian.
Marinated baby eggplants, shishito peppers and manchego cheese over faro tabbouleh.
Pan-fried Mary's chicken breast, baby arugula, cherry tomatoes and grilled zucchini ribbons dressed in lemon vinaigrette.
House-cured pork belly, roasted Brussels sprouts, avocado, cashews, cherry onion glaze and fried sweet potatoes.
8 oz. grilled rib-eye steak, cooked to order and topped with a bourbon peppercorn demi-glace. Served with garlic pommes frites.
Salmon roulade with crab and shrimp over a bed of arugula dressed in lemon vinaigrette and our bravas sauce.
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.