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Dinner

  • May 25, 2017
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  • FIRST COURSES
  • Raw local halibut with cucumber and herb salad    17
  • Beet, carrot and grilled fennel salads    14
  • Grilled Belgian endive salad with fresh turmeric, walnuts and nigella    14
  • Butter lettuce salad with Camino vinegar and herbs    13
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  • MIDDLE COURSES
  • Grilled local squid with grilled little gems, scallions and chiles    18
  • Roast duck consommé with lettuce-mushroom bundle    15
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  • MAIN COURSES
  • Grilled duck breast, slow-cooked leg and garlic and herb sausage with artichokes, new potatoes
  •    and lovage    38
  • King trumpet mushroom parcel with grilled asparagus, fava beans, poached egg
  •    and new garlic toast    32
  • Wood oven-roasted trout with grilled cauliflower, turnips and smoky dill broth    38
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  • SIDES
  • Wood oven-roasted carrots with preserved lemon    8
  • Grilled homemade flatbread    2
  • Camino fermented chile sauce    1.5