FIRST

spring leek and pemberton valley potato soup, ricotta – wild ramp gnocchi 14

parmesan soufflé – twice cooked – spinach and fresh cream  16    

burrata from puglia – meyer lemon, radish, endives, mint and parsley   18

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

green leaf and crunchy vegetable salad pecans, pumpkin seeds – point reyes toma   16

wood grilled octopus and iberico chorizo shishito pepper, flageolet beans – smoked paprika 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   15

salumi misti; jamón serrano, capocollo fennel salami, chorizo iberico de bellota grilled ciabatta – pickled vegetables   17