Navio Menu

persian cucumbers, shaved red onions honey-red wine dressing, burrata cheese basil pesto, tomato sorbet

cherry vanilla brioche, cherry chutney and emulsion ice wine cippolini onions

pickled quail egg, black olive oil tomato confit, wild baby arugula

“green goddess,” ruby red grapefruit yuzu caviar, taro chips

blue prawns, wild mushrooms romano beans, meyer lemon sauce

black mission figs, saba vinaigrette, pickled ramps goat feta, lemon salted almonds

dungeness crab soufflé, popcorn shoots arugula oil

corn pudding, romano bean wild mushroom and corn succotash

wild rice and orzo pilaf, thyme leeks toasted walnuts, sherried raisins royal trumpet mushrooms

lomo embuchado, cranberry beans slow braised octopus, saffron lemon cream

black beluga lentils, glazed romano beans piquillo peppers, “olo” relish, mint yogurt smoked lamb bacon

tarragon and mascarpone grits roasted red bell pepper emulsion

macaroni and goat cheese gratin swiss chard and pine nut fondue shal lot confit, port wine sauce