FIRST

wood fire roasted tomato soup – olive oil croutons and fresh basil, first pressed olive oil  15

parmesan soufflé – twice-cooked – spinach and fresh cream  18

burrata from puglia – bc peaches and heirloom tomatoes, venturi-shulze balsamic, arugula,
basil pistou – grilled red fife bread  21

golden + chioggia beet salad – smoked orange vinaigrette, whipped ricotta, pistachios, salad of young leaves  18

glorious organics green leaf salad – elderflower vinaigrette, edible blossoms, pickled cherries, grana padano  18

crispy fried humboldt flying squid – lemon and olive oil, chickpea and tahini, arugula and shaved fennel salad  18

wood grilled wild caught blue shrimp salad, summer greens, nocellara olives, grilled garlic scapes, burnt citrus vinaigrette  20

zucchini blossom fritti – montasio, goat cheese and grana padano, arugula and red radish  19

salumi misti – a seasonal selection of oyama meats charcuterie, pickled seasonal vegetables and grilled sourdough bread  23