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Dinner

  • May 27, 2015
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  • Wood oven-baked oysters with absinthe, breadcrumbs and fennel-benne seed salad    20
  • Grilled pork salad with cucumber, beets, pickled chiles and grilled scallions    15
  • Sheepsmilk ricotta toast with grilled little gems, radishes and fresh turmeric    14
  • Butter lettuce salad with Camino vinegar and herbs   12
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  • Fried artichokes and hen-of-the-woods mushrooms with carrot salad and yogurt    15
  • Slow-cooked lamb ragù with new potatoes, greens and preserved lime    17
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  • Grilled duck breast kebab and duck leg-brisket-walnut kofte kebab with smoky lentils, grilled Belgian endive,
  • green coriander, chilies and grilled flatbread    36
  • Wood oven-roasted king trumpet mushrooms with polenta, fava beans, rapini, cardoons
  • and an egg cooked by the fire      29
  • Grilled local king salmon with farro, English peas and wild nettles    39
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  • Fiscalini cheddar    9