FIRST

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

parmesan soufflé – twice cooked – spinach and fresh cream   16    

burrata from puglia – BC heirloom tomatoes and basil – schulze vinaigrette and arugula pesto – grilled red fife bread   18

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

glorious organics green salad with rose vinaigrette – pickled grapes, raw shaved vegetables and summer 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 – borlotti beans, 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, truffle salami grilled ciabatta – pickled vegetables   23