enjoy a three course prix fixe for $65, five course prix fixe for $95 or a la carte

RICOTTA TOAST 16

spring allium salsa, bottarga, sesame sourdough

RAW SCALLOP 24
rhubarb, tarraon, sakura shoyu

DANDELION CAPPELLETTI 26
yellowfoot mushrooms, leeks, comte fondue

LAMB SHOULDER 36
fregola sardo, hakurei turnips, watercress

HIBISCUS PANNA COTTA 12

CHOCOLATE TAHINI SORBET 12

a.kitchen+bar dc adds a 20% service charge to all checks

a portion supports front-of-house team members, the rest supports hourly culinary team members who equally contribute to the overall dining experience

tips for exceptional service are appreciated, but not expected