FIRST

winter squash soup – crème fraîche, curry oil – crisped sage leaves  15

parmesan soufflé – twice cooked – spinach and fresh cream   16    

buffalo mozzarella – blood orange and endive salad, bresaola – grilled red fife bread  19

golden and chioggia beet salad – venturi shulze balsamic, toasted hazelnuts – smoked ricotta – pickled bc blueberries  18

winter green salad with cider vinaigrette, grana padano, pickled grapes, raw shaved vegetables and perigord truffle 16

baby gem caesar salad – don bocarte anchovies, sourdough croutons – grana padano – fresh herbs 17

cast iron seared bc octopus – garlic and smoked paprika, du puy lentils, biodynamic greens and cider vinaigrette   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 – winter endives, nocellara olives and garlic chips – burnt citrus vinaigrette 17

beef tartare with smoked mayonnaise, onion rings and watercress – grilled red fife bread  18

salumi misti; jamón serrano, capocollo fennel salami, truffle salami grilled ciabatta – pickled vegetables   23