KITCHEN FORTY SIX

 LUNCH Saturday & SUNDAY 11am-3PM   

  03-2024

FOR THE TABLE
ARTISAN CHEESE & CHARCUTERIE BOARD                        32
ROSEMARY APRICOTS, TREE FRUITS, WARM BAGUETTE

SMOKED CASTELVENTRANO OLIVES                                   9

POMMES FRITES                                                                                         12
TRUFFLE KETCHUP, HARISSA AIOLI                                           

FINGERLING POTATOES “BRAVAS”                                      16
AGED SHERRY ROMESCO, MEYER LEMON CREMA

EARLY SPRING MELON & PROSCIUTTO                              24                                             
ARUGULA, SPICED HONEY, MINT

GREENS
ROASTED PEAR & GORGONZOLA DOLCE                            19
GREEN APPLE, RED GRAPES, SHAVED FENNEL, ENDIVE
CANDIED HAZELNUTS, RASPBERRY VINAIGRETTE

K-46 CAESAR                                                                       18
ORGANIC ROMAINE, BRIOCHE, BOQUERONES, REGGIANO
LEMON-RANCH EGG DRESSING

PLATES

RIGATONI TIKKA MASALA                                                     22
COCONUT-TOMATO CREAM, CORIANDER CHUTNEY
ADD CHICKEN 4.OO   ADD SHRIMP 6.00

MISO STEAK FRITES                                                 32
 7OZ C.A.B FLAT IRON, COGNAC-GREEN PEPERCORN GLACÈ

BURGERS

TABLAS CREEK LAMB                                                         26
TOMATO CONFIT, AIOLI, FRENCH FETA, SALSA VERDE

PRIME BEEF BLEND                                                            24
WHITE CHEDDAR, GORGONZOLA, CARAMELIZED ONIONS, AIOLI

PORTABELLO MUSHROOM                                                  22
ROMESCO, SPINACH, FRESH CHEVRE, AIOLI

SWEET & SAVORY
STRAWBERRIES & GOAT CHEESE BRULEE                          8
CITRUS CURD, BASIL, LEMON CRISP