breton style biscuit with lemon butter 10

croquetas of smoked trout ‘brandada’, smoked ham and tartar sauce 10

‘matrimonio’ of cured mackerel, cantabrian anchovy and yuzu kosho 14

petit l’apero of marinated olives, mixed nuts and speck 12

farinata ‘ripiena’ with caramelized fennel, black olive and bottarga 16

tortilla ‘vaga’ with black trumpet and peekytoe crab sauce 27

pan roasted scallops with parsnip, orange and poivre verte 26

marigold ‘caesar’ with gin-washed trout roe 18

cappellacci with sheep ricotta, white asparagus and sunflower seed 27

farfalle with rabbit confit, escargot and parmigiano 28

celeriac ‘parmigiana’ with squash, pepitas and blood orange 35

grouper with beluga lentil ragout, meyer lemon and bianchetto truffle 44

poulet rouge roasted ‘under a brick’, morels and vin jaune 38

txistorra, porkbelly and oxtail with chickpea ragu and artichoke 42