Bin 555 - San Antonio, TX

with garden herbs, fennel, shaved red onion and blood orange vinaigrette

romaine hearts, sourdough croutons, grilled red onions and parmigiano reggiano

roasted hard gourds and sage oil

brooklyn ale double chocolate stout mustard and grilled toast

fall inspirations: fennel, pumpkin, blueberry

house made harissa, pickled shallot, jalapeño, cilantro and crème fraiche

pomegranate-pinenut “salad”, soffrito jam and celery confit

served with spanish torta

pan seared gnocchi, butternut squash, eggplant and pecorino romano

pearl farmer’s market ragout, miso beurre blanc, garlic chips and black garlic coulis

brown butter corn bread, creamed rapini and salted honey butter

israeli couscous, preserved lemons, castelvetra olives, oven-dried tomatoes, and pine nuts

butter toasted white beans, baby arugula and parmigiano

house smoked bacon, goat cheese and fried sage

san marzano tomatoes, pepperoncini, toasted fennel seed and fresh oregano

tomato piquillo coulis, house made ricotta and basil

house made lemon ricotta with market inspirations

with lemon aioli

with blue cheese and spanish marcona almonds

with chevre goat cheese and chef’s daily jam

roasted garlic butter or green cardamom butter with house made za’atar

hazelnut and smoked pistachio anglaise

with lemon poundcake, citrus coulis, “zesty” chantilly and lime meringue

with luxardo cherries, hibiscus flower syrup and nilla nougat

with espresso ganache and caramel chantilly