mixed nuts       5

marinated olives        8

babette’s sourdough with beurre sarrazin        10

percebes confit with vin jaune vinegar and piment d’espelette 22

pintxo matrimonio ‘marigold’         16

finocchiona        12

farinata with tomato confit, feta and anise hyssop 16

foie de volaille with rhubarb chutney and begonia         16

beets with nettles, sorrel, yogurt and tobiko 18

piquillos rellenos with brandade and romesco          18

asparagus vichyssoise with dungeness crab         21

agretti with pepitas, bayley hazen and marigold         18

marigold ‘caesar’ with gin washed trout roe         16

rigatoni with spigarello, taleggio fonduta and walnut         28

bucatini with pink shrimp, chili, tomato, garlic and capers          29

trout a la plancha with guanciale, spinach and potato and horseradish         36

celeriac ‘parmigiana’ with pistachio, mint and preserved lemon          32

poulet rouge ‘under a brick’ with chanterelle, fava leaf and savagnin 38

collier de boeuf ‘wagyu’ en croute with green peppercorn sauce 42