Wildest Greens Organic Restaurant

Hand-cut Ahi tuna tossed with avocado and mango salad, dressed in a sweet chili lime emulsion, served with crisp sweet potato and plantain chips, and finished with micro cilantro. A fresh and tropical delight

Two avocado tacos, shredded Napa cabbage, plant-based sweet chili cream sauce, pickled red onion, micro cilantro, salsa verde

Tender artichoke charred to perfection, paired with a silky yuzu aioli and a squeeze of caramelized lemon, finished with nutty brown butter

Crispy cauliflower florets with harissa, lime, and honey glaze. Served with coconut milk dill sauce and watermelon radish for a perfect balance of sweet, spicy, and refreshing

Perfectly crispy shrimp in a sweet-and-spicy glaze, balanced with marinated cucumber and topped with wasabi aioli, pickled ginger

Roasted and marinated beets with whipped goat cheese, candied pecans and wild rocket

A modern twist on the classic wedge. Crisp iceberg topped with pickled red onion, a velvety coconut milk blue cheese dressing, and crunchy coconut bacon, finished with cherry tomatoes and red onion

Charred red grapes, creamy burrata, and wild baby arugula finished with toasted pecans, lemon vinaigrette, and a drizzle of balsamic glaze. A perfect interplay of sweet, creamy, and tangy notes

Tender hearts of romaine, gently grilled and tossed with an aromatic truffle dressing, topped with delicate shavings of aged Parmesan and vibrant radish. Accented by Spanish boquerones, herb-infused and our rich, house-made truffle dressing

Wild baby arugula tossed with bright lemon vinaigrette, topped with “Parmesan snow” of aged Grana Padano, briny capers, and a silky drizzle of extra virgin olive oil. A crisp, elegant salad that sings with balance and simplicity

Slow-cooked short ribs, tender and flavorful, served with olive oil, rosemary, and garlic-smashed potatoes. Accompanied by roasted root vegetables and pearl onions. A dish to warm the soul

Succulent herb-crusted venison, carved to perfection and served with crisp fingerling potatoes and Coachella Valley corn infused with truffle essence. Finished with a rich blackberry bordelaise for an elegant touch of fruit and depth

Golden-seared quail set atop a velvety butternut squash purée, paired with roasted cauliflower and black rice, and finished with a drizzle of brown butter. A refined harmony of rustic flavor and modern elegance

Succulent duck breast, perfectly seared, served atop a smooth parsnip purée and seasonal vegetables. Finished with a orange date aigre-doux to enhance its natural richness

Luxurious black truffle sauce and sweet English peas top a gluten-free ravioli dressed with just a hint of mint for a flavor explosion

Crispy fried Oyster mushrooms served with a creamy buttermilk dressing and hints of spicy honey. Gf, v (contains honey)

King oyster mushrooms seared like scallops, resting on a bed of parsnip purée, seasonal vegetables, and microgreens. A delicate, plant-forward take on the sea’s finest

Today’s freshest catch, pan-seared and served with a velvety butternut squash purée, toasted gnocchi, garlic-sautéed broccolini, and a touch of browned butter. Finished with a charred lemon for balance

With Swiss chard, capers, sun dried tomatoes, cauliflower, artichokes, brown butter lemon sauce, micro greens gf

Fresh linguini enveloped in a velvety emulsion of butter, Grana Padano, and the sweet, buttery Santa Barbara uni — hand-harvested by divers from the nutrient-rich waters of the Santa Barbara Channel. Renowned worldwide for its vibrant color, creamy texture, and delicate oceanic sweetness, this uni is prized by chefs and often considered one of the best types of sea urchin available. Finished with a whisper of garlic and cream, it’s a luxurious harmony of sea and silk — subtle, seductive, and unforgettable

A fresh and flavorful flatbread featuring creamy burrata cheese, juicy grape tomatoes, and fragrant basil. Finished with a drizzle of balsamic glaze and melty mozzarella for a delightful mix of flavors and textures

A crispy flatbread topped with a creamy Parmesan sauce, melty mozzarella, sautéed Canyon Creek mushrooms, and tender broccolini. A savory, earthy masterpiece

A luxurious blend of creamy Brie and nutty Gruyère melted to perfection between golden, buttery slices of sourdough or flour bread. Paired with a velvety tomato soup for the ultimate comfort duo

Canyon creek mushrooms, sweet peas, pearl onions, carrots, rosemary, thyme, flaky puff pastry (pb, nf)

Sauteed With Oil, Fresh Herbs, Salt & Pepper

Naturally leavened bread using organic stone-milled flours, sprouted wheatberries, steel cut cracked 9 grain, and ancient grains from California, Idaho and Europe. All breads are plant-based. Served with truffle butter and local honey

With Vanilla, Cherry, Raspberry Candied Pecans

Rich Belgium Chocolate, Raspberries Coulis, Berries

Blanco tequila, house made blood orange syrup, lime juice, agave, tajin rim

Dry gin, elderflower, cucumber, lemon

Rosa Blanco tequila, lemon, lime juice citronge, hibiscus elixir, agave syrup

Bourbon, maple syrup, orange bitters large rock

Gin, elderflower, rosemary, lime

Basil Hayden bourbon, Lillet Blanc, Aperol