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Dinner

  • July 5, 2015
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  • Wood oven-baked oysters with absinthe, breadcrumbs and sea bean-fennel salad    20
  • Smoked quail with sauerkraut salad, beets, horseradish and duck giblet confit toast    16
  • Grilled artichoke salad with grilled Belgian endive, carrots and fresh turmeric    14
  • Butter lettuce salad with Camino vinegar and herbs    12
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  • Roasted duck consommé with king trumpet mushrooms and herb dumplings    14
  • Grilled corn on the cob with sage and chile butter    12
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  • Grilled pork leg and sausage with new potatoes, grilled escarole, cucumbers and basil    36
  • Fried hen-of-the-woods mushrooms with smoky lentils, roasted eggplant, greens and a poached egg    29
  • Wood oven-roasted whole petrale sole with farro, summer squash, almonds and preserved lime    37
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  • Fiscalini cheddar    9