FIRST

porcini mushroom and chestnut soup – rosemary infused olive oil – croutons 14

parmesan soufflé – twice cooked – spinach and fresh cream   16    

burrata from puglia – truffle salami – burgundy truffle, arugula, truffle vinaigrette – grilled red fife bread 18

ricotta, golden and chioggia beet salad, smoked orange vinaigrette, pistachios – green leaves   16

glorious organics green leaf salad – edible blossoms, raw shaved vegetables and elderflower vinaigrette   16

wood grilled gem lettuce – nasturtium aioli, crisped pancetta, anchovy vinaigrette and grana padano 16

grilled humboldt flying squid – chick peas, chili and aioli – arugula 18

prawns grilled on a rosemary branch, chickpea and tahini, buckwheat and chili   17

beef tartare with smoked mayonnaise, onion rings and watercress – grilled red fife sourdough   18

crispy pork salad – walnut arugula pesto, arugula and pickled shallots 16

salumi misti; jamón serrano, capocollo fennel salami, chorizo iberico de bellota grilled ciabatta – pickled vegetables   17