1-"5&4

CRUDIT OF VEGETABLES - 11

SALT ROASTED POTATOES - 9

market vegetables with almond romesco and house ranch

with bold aioli

FRIED SMELT - 11

RAPINI - 9

with roasted lemon sauce and radicchio

with chili and garlic chips

ARUGULA SALAD - 12

CRISPY OCTOPUS - 16

with red onion, cherry tomatoes, dates and capers

with lemon mostarda, chili, leeks and fennel

CRUDO OF
F TUNA - 17

OLIVE OIL POACHED PORK BELLY - 16

with pickled strawberry, red onion, arugula, pink peppercorn and saffron

with lime and currant gremolata, fresh horseradish and parsley

YUKON GOLD POTATO GNOCCHI - 15

LAMB & BEEF MEATBALLS - 15

with mushroom daube, kale, orange puttanesca and olives

with red pepper arrabbiata and mint salad

4)&--'*4) - 19
CHOOSE YOUR SHELLFISH:

CHOOSE YOUR BROTH:

clams, black mussels, or shrimp

leek and white wine, tomato fennel, pistou,

spicy sausage romesco, or vadouvan curry and green apple

-"3(&
1-"5&4
CRISPY SKIN TROUT - 19

SKIRT STEAK - 19

with baby spinach and walnut guanciale gribiche

oregano chimichurri and sea urchin butter

MOORISH CHICKEN - 21

WHOLE BRANZINO - 25

with chickpea pancakes, warm salad of kale,

dates, lemon and pistachio

fig pomegranate glaze

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TRIO OF SORBETS - 9

OLIVE OIL PANETTONE - 11

with bitter chocolate

with candied citrus, salted caramel and crme frache

CHOCOLATE CHILI CREPE - 9

BLOOD ORANGE TRIFOLO - 10

with Nutella and Coffee Whipped Cream

with semolina cake and fruit compote

served with Rosemary Cookies

Executive Chef/Owner Eric Greenspan

FRENCH PRESS COFFEE - 6

LOOSE LEAF TEAS - 6