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Crispy skin, coconut red rice, chef mix of domestic mushrooms, spinach, house made teriyaki.
Crispy skin, roasted fingerling potatoes, cauliflower and baby carrots, purple cauliflower purée with a parsley lemon gremoulada
Grilled. Braised butter beans with aeromatics, braised greens, ciopinno onions with preserved Meyer lemon chimichurri
Crispy skin, pan seared with uni butter, roasted fingerling potatoes, braised candied chioga beets, shiitake mushrooms, leeks with a green garlic pesto.
Wild caught local fish, mussels, simmered in a tomato-saffron broth, served with rouille crostini.