Toffee sorbet, meyer lemon gel, pine and cinnamon tuile

Gin & Tonic | One of the beginning snacks on our Chef's Tasting Menu

Dessert on our $75 Green Menu | Green apple, pineapple sage, melon, cucumber, lime, olive oil. This Explorative Dinner Series menu will switch at the end of the month, so come enjoy it now while it's available!

Cucumber snack, pickled with roasted yeast, compressed in nuoc cham

Fermented Santa Rosa plum, shiso oil, opal basil from the garden

From our upcoming Carmine menu, the next theme in our $75 Explorative Dinner Series | Dessert of dried agastache flowers and ruby chocolate. The new menu debuts at the start of October, and reservations can be made now at the link in our bio.

Summer Terrarium | summer beans, sungold tomatoes, herbs, onion custard, society garlic, fennel fronds, kinome

Toasted potato skin ice cream | We still have a few reservations for the week ahead—you can book your table here: castagnarestaurant.com/reservations

Grilled squid, black allium jus, basil oil, garlic aioli

The wine pairing lineup for our Green Menu | This second menu in our $75 Explorative Dinner Series is only available for a few more weeks, so book you table for the Green Menu while you can.

Pre-dessert | fermented Santa Rosa plum, shiso oil, opal basil from the garden. For this dish, we pair over and under ripe plums for a refreshing contrast of sweet and tart.

Aged duck, Lolla Rosa lettuce, duck vinaigrette, herb pesto

Beef zabuton cooked in fermented butter, charred onions, black olive, pickled torpedo onions, pickled and charred chives, sea beans and fennel fronds

Salish halibut, gently steamed in wild ginger, tomato and kale, sauce blanchette, and opal basil from the garden

Squid, burnt onion jus and garlic aioli, finished with basil oil

For those seeking the full Castagna experience, we offer an $85 wine pairing hand-selected by award-winning sommelier @puligny_brauntrachet to accompany our tasting menu. Make a reservation using the link in our bio.

Focus and execution at the highest level 📷: alan weiner⠀

Get it while it's green 🌿 We're debuting our Carmine menu next week, so enjoy our Green Explorative Menu while you can! We have a few reservations left for the week ahead, and you can book your reservation here: castagnarestaurant.com/reservations

Gin & Tonic | At the start of our Chef's Tasting Menu⁠⠀

It's an exciting week at the restaurant: An honor from the James Beard Foundation arrived (congratulations, justin woodward!), AND our Carmine menu debuts Wednesday! This 5-course menu is available for the next two months—see the menu + make reservations here: castagnarestaurant.com/restaurantmenu