lunch

abcV will be participating in summer restaurant week from july 21st through august 31st. enjoy a two-course lunch menu highlighting the best of the season's bounty.

two-course lunch 45 | mon–fri
three-course dinner 60 | mon–fri & sun

reservations

green chickpea hummus

mint, whole wheat pita and crudité
market beets

puree, flavors of tartare
—
char grilled oakwood shiitake

yuzukoshō green goddess, smoked fingerlings, served with herbal broccoli
sweet corn wontons

tender squash, sichuan tomato broth, chili oil
saffron and marcona almond agnolotti

sungold tomato, basil, gran kinara, kinara

green chickpea hummus

mint, whole wheat pita and crudité
crisp market cucumbers

shishito, preserved lemon, cashew kefir, coriander, dill
cornmeal crusted oyster mushrooms

cashew lime leaf dip, passion fruit, grenada pepper sauce
—
mushroom walnut bolognese

carrot paccheri, celery, mint
sweet corn wontons

tender squash, sichuan tomato broth, chili oil
whole roasted cauliflower

turmeric tahini, za’atar, pomegranate, date molasses, red zhug, fresh herbs, pistachio

lunch

weeks 1, 3 & 5

weeks 2, 4 & 6

lunch

weeks 1, 3 & 5

weeks 2, 4 & 6

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Reservations