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Dinner

  • May 29, 2016
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  • FIRST COURSES
  • Wood oven-baked local oysters with absinthe, breadcrumbs and carrot salad    21
  • Cucumber salad with red lentil hummus, pickled chiles and crispy flatbread    14
  • Pig’s head fritters and chicharrónes with fennel, radish and celery salad    15
  • Butter lettuce salad with Camino vinegar and herbs    13
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  • MIDDLE COURSES
  • Grilled duck wing confit with wood oven-roasted cherries and scallions    15
  • Morel mushrooms with herb salad and new garlic    18
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  • MAIN COURSES
  • Grilled pork leg and slow-cooked shoulder cooked in milk with pork & herb sausage and English peas    35
  • Wood oven-roasted Belgian endive with grilled cauliflower, farro, almonds and an egg cooked by the fire    28
  • Grilled local rockfish and squid with greens, basil and chiles    36
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  • SIDES
  • Fava beans and greens with fresh turmeric and new garlic    10
  • New potatoes with herbs    6    
  • Grilled homemade flatbread    2
  • Camino fermented chile sauce    1.5
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