FIRST

squash soup –hubbard blue, crème fraiche – curry infused oil 14

parmesan soufflé – twice cooked – spinach and fresh cream  16    

burrata from puglia arugula – sobrasada on grilled red fife sourdough 18

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

glorious organics green salad – burgundy truffle – pecorino al tartufo 15

pacific neon flying squid – grilled on cast iron, fresh flageolet 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 baby gem – barbecue style sauce, padano and anchovies –  crispy garlic, crunchy chick peas   18

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