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Spring Menu
125 per guest
75 wine pairing
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snacks
our breads and butters​
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dungeness crab, manzanilla olive bearnaise, kohlrabi, sansho
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smoked trout, sweet spring onion, curry leaf,
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black trumpettes, creme, purple mustard
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tartare on the bone
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spring vegetables in consomme, iberico jamon
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lamb with fermented garlic, charred allium, stems of rapini,and miners lettuce
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salad of satsumas, frozen rhubarb,olive oil jam
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nocino, okinawa black sugar, sable, malt, elixir
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executive chef justin woodward
wine director brent braun
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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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