FIRST

smoked onion soup – onion ash, croutons, crispy shallots and herb oil 16

parmesan soufflé – twice cooked – spinach and fresh cream   16    

burrata from puglia – blood orange emulsion, endive and grana padano – 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

duck and chicken liver pate – quince jelly – grilled red fife bread 19

grilled humboldt flying squid – chick peas, chili and aioli – arugula 18

wood grilled radicchio and prawn salad, warmed iberico chorizo vinaigrette, buckwheat crisp  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   23