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Dinner

  • August 30, 2015
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  • Wood oven-baked local oysters with absinthe, breadcrumbs and radish salad    20
  • Avocado and tomato toasts with herb salad    14
  • Cucumber, beet and grilled Belgian salad    13
  • Butter lettuce salad with Camino vinegar and herbs    12
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  • Roasted duck consommé with matsutake mushrooms and herb dumplings    14
  • Local ling cod brandade with pepper salad and cherry tomatoes    14
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  • Grilled pork leg and crépinette with fresh black eyed peas, rapini and roasted tomatillos   36
  • Wood oven-baked eggplant gratin with fresh flageolet beans, gypsy peppers and an egg cooked by the fire    29
  • Wood oven-baked whole petrale sole with roasted potato, green beans and grilled summer squash    39
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  • Fiscalini cheddar    9
  • Grilled homemade flatbread    2