FIRST

winter squash soup – crème fraîche, curry oil – crisped sage leaves  15

parmesan soufflé – twice cooked – spinach and fresh cream   16    

burrata from puglia – golden and chioggia beet salad, pistachio vinaigrette and toasted pistachios – winter greens  19

glorious organics green salad with rose vinaigrette, pickled grapes, raw shaved vegetables and burgundy truffle 16

wood grilled gem lettuce – anchovy vinaigrette, guanciale pangrattato – nasturtium aioli and grana padano  17

charred bc octopus – du puy lentils, biodynamic greens and cider vinaigrette   18

grilled humboldt flying squid – flageolet beans, chili and aioli – arugula   18

wood grilled radicchio and prawn salad, iberico chorizo vinaigrette – toasted buckwheat and basil  17

beef carpaccio with smoked aioli and arugula, sourdough croutons – grana padano  18

salumi misti; jamón serrano, capocollo fennel salami, truffle salami grilled ciabatta – pickled vegetables   23