FIRST

new season green asparagus soup – first press cladium olive oil   13

parmesan soufflé – twice cooked with spinach and fresh cream  16    

buratta from puglia – salad of spring pea tips – fresh garbanzo beans crushed mint  16

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

salad of baby gem lettuce with gorgonzola, olive oil croutons – chervil and tarragon   17

crispy pork and wood grilled octopus, arugula and shishitos – piquillo pepper sauce  16

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

albacore tuna with meyer lemon, citrus infused olive oil, crimson mustard – crispy seaweed    16

grilled pacific neon flying squid, cannellini beans – chili and arugula – fresh lemon    18

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