KITCHEN FORTY SIX

LUNCHEON 11AM-3PM SATUDAY AND SUNDAY

KITCHEN 46 

FOR THE TABLE

SMOKED CASTELVENTRANO OLIVES               9

K-46 POMME FRITES                                              12
HARRISA AIOLI, TRUFFLE KETCHUP

BURRATA TOAST                                                    24                     
SAN DANIELLE PROSCUITTO, OVEN DRIED TOMATO
TAPENADE

GARDEN

HEIRLOOM TOMATO GAZPACHIO                        22
AVOCADO, ICED RED ONION, ENGLISH CUCUMBER
AGED SHERRY, RUSTIC BREAD & HERB BUTTER                                       

K-46 CAESAR                                            19                                     
ORGANIC ROMAINE, BOQUERONES, TORN BRIOCHE                                                          
PARMESAN REGGIANO

PLATE

MISO SEARED PACIFIC SALMON                      30                                    
ORGANIC RATATOULLIE, BASIL GLACE
 

 MORROCAN LAMB SAUSAGE                             28
PEARL COUSCOUS, SULTANAS, HEIRLOOM TOMATO
CILANTRO CHUTNEY

CAPRESSE BAGUETTE                                     22                                    
HEIRLOOM TOMATO, FRESH MOZZERELLA
BASIL-MINT PESTO, OLIVE TAPENADE                                                       

PRIME BEEF BURGER                                 24
WHITE CHEDDAR, CARAMELIZED ONION

CALIFORNIA LAMB BURGER                       26                   
TOMATO CONFIT, SHEEP’S MILK FETA, SALSA VERDE

SWEET
VANILLA BEAN GELATO & ESPRESSO           8                                               
FLEUR de sel caramel, lemon crisp

STRAWBERRIES & FROMAGE BLANC                   10                        
YUZU GLACE