Kindling Welcomes Spring with New Dishes from Chef Jonathon Sawyer

This spring, Kindling introduces a fresh new menu from Chef Jonathon Sawyer. Rooted in his signature live-fire approach, the new Spring menu highlights include:

• Saku Gold Tuna with Pounded Rice Cracker – AAA tuna atop a crispy sushi rice cake with a kizami wasabi aioli
• Hamachi with Peruvian Causa – paired with avocado and aji amarillo
• 50-Day Dry-Aged Steak “Sawyer Style” – marbled ribeye finished with classic au poivre and suet frites
• Spring Greens Burrata – Angel & Franco burrata with green goddess and toasted stirato
• OED Cod with Vadouvan Sauce – with confit potatoes, baby leeks, and spice
• Bay Scallop in Shell with Béarnaise – wood-fired and nestled over pommes purée
• Skull Island Prawn with Herb Butter – flame-kissed prawn bathed in garlic herb butter and lemon
• Ricotta Gnocchi with Tuscan Kale Pesto – pillowy gnocchi tossed with spring vegetables and finished with brioche crunch
• Truffled Grilled Cheese – with truffle béchamel and aged white cheddar on PQB sourdough
• Miso Caramel Budino – layered with banana caramel and toasted Thai coconut

Available to enjoy Monday through Friday during lunch from 11am–3pm, as well as during supper service Monday through Thursday from 4pm–9pm and Friday through Saturday from 4pm–10pm.