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Spring Menu
125 per guest
75 wine pairing
snacks
our breads and butters
dungeness crab, manzanilla olive bearnaise, kohlrabi, sansho
smoked trout, sweet spring onion, curry leaf,
black trumpettes, creme, purple mustard
tartare on the bone
spring vegetables in consomme, iberico jamon
lamb with fermented garlic, charred allium, stems of rapini,and miners lettuce
salad of satsumas, frozen rhubarb,olive oil jam
nocino, okinawa black sugar, sable, malt, elixir
executive chef justin woodward
wine director brent braun
castagna has a goal of paying all of our employees a living wage. to that end, we are enacting a 20% service charge that goes toward equitable pay for both the front and back of house.
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