ciabatta with lemon and fennel butter 9

cactus gazpacho with arbequena olive oil 14

tombo tuna brochetas with lardo and salsa verde 16

petit l’apero of marinated olives, mixed nuts and finocchiona 14

farinata ‘ripiena’ with caramelized fennel and ubriaco 18

crushed beets with unagi, flying fish roe and buttermilk dressing 22

ocean trout crudo with nori, brown butter and confit peppers 24

melon with mint, purslane, marinated chevre and bottarga ‍22

marigold ‘caesar’ with gin-washed trout roe 18

bucatini with tomato, guanciale, pecorino and fennel pollen 28

carrot agnolotti with costata squash, brown butter and herbs 28

celeriac ‘parmigiana’ with pistachio, brown butter and lemon 35

grilled swordfish ‘provençal’ with brandade aioli 38

poulet rouge ‘under a brick’ with caponata and marigold 38

slow roasted bison with horseradish, tomato and onion 38