Skip directly to content

Dinner

  • March 6, 2015                                
  •  
  • Grilled little gems and beet salad with Camino vinegar and breadcrumbs    13
  • Grille pork leg salad with sauerkraut, popped mustard seeds and lardo toast    16
  • Citrus and yacón salad with chiles and preserved lime    14
  • Grilled Belgian endive with cardoons, fresh turmeric and boiled egg    15
  • Wood oven-baked local oyster stew with king trumpet mushrooms and wild nettles    20
  • Chanterelle and black trumpet mushroom toasts with sheepsmilk ricotta and burdock    18
  • Grilled duck breast and slow-cooked duck leg with farro, greens and Seville orange    36
  • Wood oven-roasted artichokes and kabocha squash with collards, smoky lentils, chiles and an egg cooked by the fire    29
  • Grilled local rockfish and asparagus with green garlic and wild fennel broth    36
  • Fiscalini cheddar    9