FIRST

asparagus soup – summer truffle cream – croutons, garlic chips and olive oil 16

fried zucchini blossoms – montasio and goat cheese, grana padano – arugula, red radish 18

parmesan soufflé – twice cooked – spinach and fresh cream   16    

burrata from puglia – crushed garbanzo beans – lemon, mint and arugula – grilled red fife bread 18

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

glorious organics green salad with elderflower vinaigrette – pickled ramps, raw shaved vegetables and summer truffle 16

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

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

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

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

salumi misti; jamón serrano, capocollo fennel salami, chorizo iberico de bellota grilled ciabatta – pickled vegetables   23