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Dinner

  • April 25, 2015
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  • Wood oven-baked local oysters with absinthe, breadcrumbs and carrot salad    20
  • Grilled cauliflower and greens salad with fava beans, boiled eggand fried burdock    14
  • Grilled pork salad with beets, sauerkraut, crème fraîche and horseradish    15
  • Butter lettuce salad with Camino vinegar and herbs    13
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  • Grilled Belgian endive with sheepsmilk cheese, morel mushrooms and fava beans    18
  • Grilled asparagus with radishes, scallions, fresh turmeric and yogurt    14
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  • Lamb leg à la ficelle, grilled loin and slow-cooked shoulder with peas, grilled little gems, almonds and Seville orange    38
  • Grilled artichokes and king trumpet mushrooms with polenta, turnips, basil and a poached egg    29
  • Wood oven-roasted whole petrale sole with new potatoes, cardoons and wild nettles    38
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  • Fiscalini cheddar    9