Dietary restrictions (vegan, vegetarian, pescatarian, gluten-free) can be accommodated with 48 hours notice.
First Course: Ricotta, beet, kale, shallot, hazelnut, ancho chile
Second Course: Saffron tagliatelle, dungeness crab, aleppo
Intermezzo: Blood orange sorbet
Third Course: Wagyu bavette, leek, celeriac
Dessert: Bittersweet chocolate, cardamom, orange
Aislinn McManigal-Quintana, Chef / Manda Mangrai, Pastry Chef
CALL OR EMAIL manager@marjorierestaurant.com TO RESERVE YOUR TABLE