SANGAM

Toasted bread, heirloom tomatoes, basil, extra virgin olive oil.

Romaine, shaved parmesan, anchovy dressing, brioche croutons.

Creamy burrata with aged prosciutto and fresh arugula.

Slow-braised beef ragu, fresh egg pasta, parmesan.

Whole sea bass with lemon, salsa verde, and roasted potatoes.

Double ristretto with velvety steamed whole milk.

Equal parts espresso, steamed milk, and silky microfoam.

Ceremonial-grade matcha with oat milk and ice.

Laminated dough slowly proofed with cultured French butter.

Sourdough, smashed avocado, chili flakes, and a poached egg.

Bourbon, demerara sugar, aromatic bitters, orange oil.

Gin, Campari, sweet vermouth, with a twist of orange.

Vodka, fresh espresso, coffee liqueur, and vanilla.

Blanco tequila, grapefruit soda, lime, and a salted rim.

Rye whiskey, lemon, demerara sugar, and egg white.

Long-fermented sourdough with a crackling golden crust.

Laminated butter dough filled with two dark chocolate batons.

Double-baked croissant with frangipane and toasted almonds.

Cardamom-scented dough finished with brown butter icing.

Dense crumb with sunflower, pumpkin, and flax seeds.

Smashed beef patty, American cheese, pickles, and special sauce.

Two beef patties, double cheese, and caramelized onions.

Buttermilk-brined fillet with slaw and hot honey.

Twice-cooked fries with sea salt and house dip.

Hand-spun shake with real dairy and dark chocolate.

Yellowtail sashimi with yuzu kosho and smoked olive oil.

Torchon of foie gras with brioche, fig, and port.

A5 Wagyu with bone marrow, black garlic, and leeks.

Dark chocolate cremeux with olive oil and sea salt.

Our signature dish, crafted daily by our chef.

A rotating plate chosen by the chef each day.

Whatever is freshest today, dressed simply and served cold.

Made from scratch every morning with seasonal vegetables.