gougeres     (add burgundy truffle +12)       10

petit l’apero of olives, nuts and finocchiona        12

txistorra sausage       14

matrimonios ‘marigold’        16

farinata with green tomato, chèvre and sorrel         16

crispy chicken wings stuffed with pork and shrimp, romesco        16

endive with tomato confit, bayley hazen and walnut        21

matsutake and chanterelle a la plancha, fried egg         21

marigold ‘caesar’          18

spaghetti alla chitarra with ragu bianco, porcini and sage          26

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

poulet rouge with potimarro squash, black trumpets and sauce vin jaune 38

turbot with beluga lentil ragout, spinach and burgundy truffle 44

wagyu beef collar en croute with green peppercorn sauce and spigarello 42