Chef Gary Menes gathers brussels sprouts from Le Comptoir's kitchen garden.

Dragon tongue beans picked from Le Comptoir’s kitchen garden.

Chef Gary Menes and son, Mateo Menes.

Crispy kale chips served with yogurt dip.

Behind the counter at Le Comptoir.

Dragon beans, lima beans and artichoke heart with peach in sauce gastrique.

Squash blossoms, bell peppers, cherry tomatoes and other fresh pickings from Le Comptoir’s kitchen garden.

Lettuce seedlings ready for planting.

A study in contrasts: Asparagus “Sylvain Portay” juxtaposes the elements of corn, hon shimeji mushrooms, crisp apples and crunchy almonds served in a savory broth.

Chef Gary Menes serves up his tender 12-hour Niman Ranch brisket smoked low and slow over California native white oak wood.

Chef Gary Menes pulls his Niman Ranch smoked brisket after 12 hours of low-and-slow cooking in the offset smoker.

Taste the difference. Le Comptoir’s sourdough is made fresh using our 26-year-old starter.

Enjoy our selection of fine wine pairings to accompany each course.

Pasta alla chitarra with black truffles.

Baby eggplant, green bell peppers, lemon cucumbers and dragon tongue beans.

Brisket from Niman Ranch.

Pumpkin velouté with Greek-style cashew yogurt and bread crumbs.

Strawberry shortcake.

Replanting new lettuce seedlings in Le Comptoir’s kitchen garden.