FIRST

winter squash soup – crème fraîche curry oil – crisped sage leaves 14

parmesan soufflé – twice cooked – spinach and fresh cream   16    

burrata from puglia – bresaola – pickled radish arugula, cider vinaigrette – grilled red fife bread 18

goat cheese salad – golden and chioggia beets smoked orange vinaigrette, pistachios – green leaves 16

winter green leaf salad with raw shaved vegetables point reyes toma, pickled grapes and spiced pecans 16

wood grilled gem lettuce – harissa aioli – crisped pancetta, anchovy vinaigrette and grana padano 16

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

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