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Dinner

  • May 22, 2015
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  • Cured local king salmon and smoky salmon toast with cucumbers, anise hyssop and preserved lime    16
  • Scallion frittata with fennel carrot salad, grilled endive and walnuts    13
  • Pig’s head fritters and chicharrónes with radishes, beets and grilled onions    14
  • Butter lettuce salad with Camino vinegar and herbs   12
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  • Smoky oyster stew with snap peas, chrysanthemum, crème frâiche and crispy flatbread    20
  • Grilled artichokes with fava beans, grilled little gems and new garlic toast    15
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  • Lamb leg à la ficelle, grilled loin and slow-cooked shoulder with red lentils, English peas, fresh turmeric and yogurt    38
  • Grilled king trumpet mushrooms with polenta, rapini, turnips, pounded herbs and a poached egg    29
  • * Wood oven-roasted whole petrale sole with new potatoes, cardoons and wild nettles    39
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  • Fiscalini cheddar    9
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  • *while available