Castagna Restaurant

It's an exciting week at the restaurant: An honor from the @beardfoundation arrived (congratulations, @WoodwardJustin!), 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

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

@donsalamone Stay tuned...

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

Focus and execution at the highest level 📷: @aweinerphoto⠀

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.

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

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

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

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

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.

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.

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

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

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

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.

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

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

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!

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