FIRST
butternut squash soup – crème fraiche, citrus butter, crispy sage 16
baby gem caesar – anchovies, parmesan, creamy caesar dressing 18
wood grilled romaine heart with smoked salmon – pickled red onion, rosemary-chili vinaigrette, crunchy chickpeas 22
parmesan soufflé – twice-cooked – spinach and fresh cream 22
cast iron grilled humboldt flying squid – cannellini beans, chili and arugula, fresh lemon 24
burrata from puglia with golden and chioggia beets – smoked orange vinaigrette, pistachios, balsamic vinegar 24
beef carpaccio – black winter truffle, truffle aioli, arugula, pecorino al tartufo 23
salumi misti – prosciutto di parma, capocollo and fennel salami, black truffle salami, pickled vegetables, grilled sourdough 23