FIRST

wood roasted tomato soup, okanagan goat cheese and basil – olive oil croutons   14

parmesan soufflé – twice cooked – spinach and fresh cream   16    

burrata from puglia – new season heirloom tomatoes – basil, arugula, schultze balsamic – grilled red fife bread 18

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

green leaf and crunchy vegetable salad – elderflower vinaigrette   16

wood grilled octopus and iberico chorizo, shishito pepper, flageolet beans – smoked paprika   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

zucchini blossoms – montasio, goat cheese and parmesan – arugula and french breakfast radish   19

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