FIRST

butternut squash soup – crème fraîche, brown butter, pumpkin seeds, crispy sage  15

glorious organics green leaf salad – pickled grapes, elderflower vinaigrette  18

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

burrata from puglia – golden and chioggia beets, pistachios, venturi-shulze balsamic vinegar  21

crispy fried humboldt flying squid – hummus, arugula and fennel salad  19

beef carpaccio – burgundy truffle and truffle aioli, arugula, pecorino al tartufo  21

salumi misti – prosciutto di parma, capocollo and fennel salami, green olive salami, pickled vegetables and grilled sourdough  23