Fresh garbanzo bean, artichoke and herb salad with yogurt
and sumac 10
Grilled chicken salad with giblet confit toast, Belgian endive
and horseradish 11
Smoked local sardine and new potato salad with fennel,
scallions and chrysanthemum 11
Chilled cucumber soup with almonds and anise hyssop 9
Butter lettuce salad with homemade vinegar and herbs 8
Wood oven-baked sheepsmilk ricotta with morel mushrooms
and new garlic-sorrel toast 16
Grilled local squid with lovage, chiles and sesame 14
Kid goat leg à la ficelle and grilled goat ribs with mashed
English peas, snap peas, yogurt and chiles 26
Grilled king trumpet mushrooms and asparagus with
fava bean gratin and arugula salad 24
Wood oven-baked local sand dabs with farro, rapini, radishes
and mint 24
Garden Variety ‘Moonflower’ cheese 7
and sumac 10
Grilled chicken salad with giblet confit toast, Belgian endive
and horseradish 11
Smoked local sardine and new potato salad with fennel,
scallions and chrysanthemum 11
Chilled cucumber soup with almonds and anise hyssop 9
Butter lettuce salad with homemade vinegar and herbs 8
Wood oven-baked sheepsmilk ricotta with morel mushrooms
and new garlic-sorrel toast 16
Grilled local squid with lovage, chiles and sesame 14
Kid goat leg à la ficelle and grilled goat ribs with mashed
English peas, snap peas, yogurt and chiles 26
Grilled king trumpet mushrooms and asparagus with
fava bean gratin and arugula salad 24
Wood oven-baked local sand dabs with farro, rapini, radishes
and mint 24
Garden Variety ‘Moonflower’ cheese 7
May 23, 2013
BREAD AVAILABLE UPON REQUEST
Corkage 20
An 18% gratuity will be added for parties of 6 or more.
