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Dinner

  • March 22, 2017
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  • FIRST COURSES
  • Wood oven-baked local oysters with absinthe, breadcrumbs and carrot salad    21
  • Citrus, grilled cauliflower and herb salad    14
  • Local ling cod brandade fritters with grilled Belgian endive and radish salad    16
  • Grilled little gem salad with Camino vinegar, roasted beets and herbs    14
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  • MIDDLE COURSES
  • Grilled asparagus with red lentil hummus and wild fennel    15
  • Chanterelle mushroom ragoût with crispy flatbread    18
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  • MAIN COURSES
  • Grilled pork leg and slow-cooked shoulder with roasted carrots, greens, Seville orange and hazelnuts    37
  • Fried hen-of-the-woods mushrooms with smoky lentils, cardoons, black trumpet mushrooms
  •   and an egg cooked by the fire    30
  • Wood oven-roasted whole trout with grilled rutabaga, scallions and fried spices    44
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  • SIDES
  • Cabbage with pickled chiles    8
  • Grilled homemade flatbread    2
  • Camino fermented chile sauce    1.5
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