mixed nuts         5

marinated olives        8

babette’s sourdough with beurre sarrazin           10

matrimonios ‘marigold’ 21

finocchiona           12

farinata ripiena with cherry, fennel and boursin 16

agretti and purslane salad with blackberries and roasted onion        19

carpaccio of tuna, swordfish and scallop with tapenade and plum        24

apricot with country ham, bayley hazen and peanut         21

charentais melon with ubriaco rosso, hazelnut and marigold        18

costata di romanesco squash with pistou and yogurt 18

marigold ‘caesar’      18

fusilli with taleggio, chard, tarragon, flax and aonori      30

bucatini nero with shrimp, dungeness crab, calamari and tomato       32

rigatoni all’amatriciana, guanciale, pecorino and fennel pollen       30

celeriac ‘parmigiana’ with pistachio, mint and preserved lemon       35

poulet rouge ‘under a brick’ with caraflex cabbage and salsa verde 38

‘porchetta’ with polenta integrale, peach and rhubarb chutney 35

lamb ‘txistorra’ with huevo frito, crab sauce and celery salad 36