fougasse with chili oil and herbs de provence 10

grilled txistorra with white asparagus and baguette 12

matrimonios ‘marigold’ 16

croquetas of smoked trout brandade, tartar sauce 14

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

farinata ‘ripiena’ with pulled burrata, black olive and bottarga 16

snap peas with,celery, ricotta salata, mint and fried capers 18

bluefin tuna carpaccio with brown butter, peppers and nori 26

pan roasted scallops with parsnip, orange and green peppercorn 24

marigold ‘caesar’ with gin-washed trout roe‍ ‍18

farfalle with rabbit, escargot, asparagus onion and parmigiano 28

bucatini with pink shrimp, finocchio and scallop bagna cauda 28

celeriac ‘parmigiana’ with carrots, brown butter, walnut and sage 35

monkfish with crushed beets, rhubarb, hazelnuts and yogurt 38

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

hanger steak with beluga lentil ragout, stilton and endive 46