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Dinner

  •  April 30, 2016
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  • FIRST COURSES
  • Grilled cauliflower salad with beets and Persian mint    14
  • Morel mushroom toasts with wild fennel and black kale    16
  • Chicharrónes with cucumber salad and pickled chiles    15
  • Butter lettuce salad with Camino vinegar and herbs    13
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  • MIDDLE COURSES
  • Grilled artichokes and little gems with red lentil-benne seed hummus and preserved lemon    15
  • Smoked oyster and black cod stew with green garlic and herbs    17
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  • MAIN COURSES
  • Lamb leg à la ficelle, grilled loin and slow-cooked shoulder with fava beans and lovage    37
  • Grilled asparagus, king trumpet and hen-of-the-woods mushrooms with farro and a poached egg    32
  • Wood oven roasted whole rockfish with new potatoes and fried spices    39 / 48 / 62 (fish feast)
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  • SIDES
  •  Greens with green garlic and chiles    6     
  •  Bowl of English peas and snap peas with fresh turmeric    12
  •  Grilled homemade flatbread    2
  •  Camino fermented chile sauce    1.5    
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