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Dinner

  • September 20, 2014
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  • Tomato salad with smoky lentils and fried chrysanthemum    10
  • Eggplant, carrot and radish salads with yogurt and sumac    10
  • Salted ling cod frittata with dragon tongue beans and tomatillos    12
  • Butter lettuce salad with homemade vinegar and herbs    9
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  • Grilled sheepsmilk ricotta with fresh bay leaves, ratatouille and herb salad    12
  • Wood oven-baked fish stew with fresh flageolet beans, wild nettles, and crispy flatbread    15
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  • Grilled NY Steak and slow-cooked short ribs with fresh shellbeans, greens and anchovy butter    32
  • Wood oven-roasted king trumpet mushrooms with sweet and hot peppers, polenta, green beans and an egg cooked by the fire    25
  • Grilled local squid with new potatoes, grilled escarole, cucumbers and chile mayonnaise    25
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  • Garden Variety ‘Moonflower’ cheese    7