dinner
abcV will be participating in summer restaurant week from july 21st through august 31st. enjoy a three-course dinner menu highlighting the best of the season's bounty.
three-course dinner 60 | mon–fri & sun
weeks 1, 3 & 5
choice of one per course-
green chickpea hummus
mint, whole wheat pita and crudité
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market beets
puree, flavors of tartare
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char grilled oakwood shiitake
yuzukoshō green goddess, smoked fingerlings, served with herbal broccoli
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sweet corn wontons
tender squash, sichuan tomato broth, chili oil
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saffron and marcona almond agnolotti
sungold tomato, basil, gran kinara, kinara
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cherry soup
almond whey gelato
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peach melba
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gianduja chocolate rye cookies
weeks 2, 4 & 6
choice of one per course-
green chickpea hummus
mint, whole wheat pita and crudité
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crisp market cucumbers
shishito, preserved lemon, cashew kefir, coriander, dill
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cornmeal crusted oyster mushrooms
cashew lime leaf dip, passion fruit, grenada pepper sauce
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mushroom walnut bolognese
carrot paccheri, celery, mint
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sweet corn wontons
tender squash, sichuan tomato broth, chili oil
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whole roasted cauliflower
turmeric tahini, za’atar, pomegranate, date molasses, red zhug, fresh herbs, pistachio
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summer melon sorbets
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pluot & shiso mochi
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chocolate layer cake
amarena cherries