FIRST

red kuri squash soup – crème fraîche, citrus butter, crispy sage  16

baby gem caesar – anchovies, parmesan, creamy caesar dressing  18

wood grilled romaine heart with smoked salmon – pickled red onion, rosemary-chili vinaigrette, crunchy chickpeas  22

parmesan soufflé – twice-cooked – spinach and fresh cream  22

cast iron grilled humboldt flying squid – cannellini beans, chili and arugula, fresh lemon  24

burrata from puglia with golden and chioggia beets – smoked orange vinaigrette, pistachios, balsamic vinegar  24

beef carpaccio – burgundy truffle and truffle aioli, arugula, pecorino al tartufo  23

salumi misti – prosciutto di parma, capocollo and fennel salami, black truffle salami, pickled vegetables, grilled sourdough. 23