Let's Begin

Spicy Salmon Tartare (DF) | 20

masago, crispy potato, tempura
crumbs, yuzu aïoli

Crispy Artichoke Hearts | 18

mint, chili, lemon anchovy aïoli

Chicken Liver Mousse | 18

country bread, whole grain
mustard, pickled onions

Duck Dumplings (DF) | 22

charred scallions, apricot dipping
sauce

Dips + Spreads (V) | 18

chef’s weekly selection of three
unique dips and vegetable
spreads house-made za’atar pita

House-made Focaccia (V) | 8

roasted tomatoes, caramelized onions, whipped feta, aleppo pepper, chives

Little Lead Salad (V, GF) | 16

carrots, edamame, roasted beets ricotta salata, lemon vinaigrette

Baby Beet Salad (V, GF, N) | 16

avocado mousse, shaved fennel
grapefruit, cotija, spiced cashews

Caesar Salad (V) | 16

romaine, shaved parmesan
garlic breadcrumbs, tahini caesar

Potato, Leek & Asparagus (V) | 12

lemon crème fraîche, brioche
croutons

Enhance

Grilled Steak | 12

Roasted Chicken | 9

Grilled Shrimp | 9

Salmon | 10

Tofu | 8

Pasta

Fusili Bolognese | 22 | 32

pork bolognese, mascarpone,
basil, parmesan

Rabbit Gnocchi (N) | 22 | 32

fava beans, tomatoes, mushrooms
mint pistachio pesto

Taleggio Cappelletti | 22 | 32

lamb bacon, peas, dandelion
greens, caramelized onions

Spaghetti (V) | 22 | 32

miso butter, asparagus, spinach
leeks, breadcrumbs, chili oil

Mains

Beef Tournedos (GF) | 39

pea purée, spring onions, potato galette, sauce chasseur

Roasted Chicken (GF) | 33

haricots vert, carrots, pearl onions
“schmaltz” fingerling potatoes
thyme jus

Lamb Tenderloin (GF, N) | 36

muhammara purée, artichokes, white beans, basil pesto

Roasted Salmon (GF, N) | 34

asparagus, mujaddara, romesco, lemon oil

Seared Blue God (GF) | 22

bacon, mussels, clams, olive oil
potatoes, chowder herb nage

Seared Branzino (GF) | 34

braised leeks, citrus fennel salad
carrot purée, sauce vierge

Catalyst Burger | 22

bacon, cheddar, caramelized
onions, tomato, pickles, brioche
served with catalyst french fries

Gochujang Tofu (VE) | 22

lightly fried tofu, bok choy, snap
peas, bell peppers, lotus root, ginger rice

Vegetable Paella (VE,GF) | 27

fava beans, asparagus, tomatoes,
artichoke hearts

Share for the Table

Grilled Asparagus (V,GF) | 16

whipped ricotta, sriracha honey,
lemon zest

Charred Carrots (V,N) | 16

romesco, chive oil

Catalyst French Fries | 8

garlic aïoli, house-made ketchup

Truffle Parmesan Fries | 10