Skip directly to content

Dinner

  • October 24, 2014
  •  
  • Grilled duck liver and duck giblet confit toast with greens, pomegranate and almonds    12
  • Fennel salad with beets, eggplant, herb jam and yogurt    10
  • Grilled squid salad with smoky lentils and cardoons    12
  • Butter lettuce salad with Camino vinegar and herbs    9
  •  
  • Smoked rockfish and oyster stew with hen-of-the-woods mushrooms, wild nettles and crispy flatbread    15
  • Grilled sheepsmilk ricotta with fire-roasted peppers, turnips and garlic-sorrel toast    11
  •  
  • Grilled quail with red lentils, rapini, cucumber salad and mustard seeds    28
  • Fresh shellbeans with grilled king trumpet mushrooms, polenta, pan di zucchero and a poached egg    25
  • Wood oven-roasted whole petrale sole with farro, green beans,scallions and radishes    28
  •  
  • Fiscalini cheddar    7