FIRST

peaches and cream corn soup – basil infused olive oil – croutons   16

parmesan soufflé – twice cooked – spinach and fresh cream  16    

burrata from puglia – arugula pistou late season heirloom tomatoes – grilled bread   18

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

glorious organics summer green salad edible blossoms, burgundy truffle – pecorino al tartufo   15

pacific neon flying squid – grilled on cast iron, fresh borlotti beans –  lemon, chili and 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 and apple salad, walnuts, walnut vinaigrette – endive and radicchio   16

wood grilled romaine heart – barbecue style sauce padano and anchovies –  crispy garlic, crunchy chickpeas   18

salumi misti; jamón serrano, capocollo, fennel salami, chorizo iberico de bellota – pan con tomate 17