Counter

At Counter most of the herbs and specialty vegetables are grown on the restaurants roof top garden and are handpicked daily. Offers a variety of dishes from the small plates menu, such as the Caprese summer roll of Tomato, macadamia ˜goat cheese" and crushed basils, or the Stuffed morels with spinach, tofu ricotta and toasted pine nuts. For the main event try out the Autumn Crepe with field mushroom, stinging nettle, herb oils and fried sage . Round off the meal with one of the home made desserts