Skip directly to content


  • February 5, 2015
  • Wood oven-baked egg with cream, Périgord black truffles, grilled radicchio and green garlic toast    22
  • Citrus and cardoon salad with grilled new onions    14
  • Cured local herring with beets, puntarelle salad and sunchoke chips    16
  • Escarole and Belgian endive salad with Camino vinegar, aged sheepsmilk cheese and herbs    13
  • Smoked local oyster and black cod stew with turnips, wild fennel, crème fraîche    and crispy flatbread    21
  • Grilled artichokes and rutabaga with radishes and pickled chiles    15
  • Grilled lamb leg kebab and lamb shoulder kofte kebab with smoky lentils, pomegranate, almonds and grilled flatbread    36
  • Wood oven-baked cauliflower gratin with black and king trumpet mushrooms, greens, breadcrumbs
  • and an egg cooked by the fire    30
  • Grilled local rockfish with kabocha squash, kale, pickled chiles and fresh fenugreek broth    38
  • Grilled homemade flatbread    2
  • Fiscalini cheddar    9