Dinner

‘Pizzichi’ Farro Pasta – Dandelion, Anchovy, Preserved Lemon and Black Garlic    

22

 

Buttermilk Fried Chicken – Pickle Mayo, Dill Powder

16

Red Romaine Salad – Lemon Verbena and Shallot Vinaigrette (VE)

13


Spring Green Risotto – Watercress, Pickled Garlic Scapes, Peas, Pecorino (V/VE)

26

Side Stripe Shrimp Ceviche – Yuzu Kosho, Cucumber and Bergamot Salad  

21

House Milled Arctic Sourdough Bread – Cultured Butter  (V/VE)

6



add Grey Owl Goat Cheese and Honey (V) add 10

Roasted Lamb Belly – Morel Mushrooms, Charred and Pickled New Cabbage  

34

Grilled Octopus – Chili Honey Glaze, Garbanzo Bean, Mustard Greens

26

Squash Blossom Fritters – Ricotta Stuffed, Zucchini and Red Currants, Purslane (V)

21


Plate of Pickles – Seasonal Selection

10

Pork Ragout Pasta – Heritage Wheat Spaghetti, Fennel Pollen

25


Peas and Beans – Favas, Shelling Peas, Goat Camembert Cream (V)  

16

Baby Fennel Escabeche – Rose Honey, Date, Saffron­ (VE)

16

Seared Scallops – Smoked Shoyu Dashi Butter Sauce, Sea Asparagus, Crispy Potato

35

Family Style Sharing Menu

65  (per guest)

(V) Vegetarian (VE) Vegan  

Dinner

‘Pizzichi’ Farro Pasta – Dandelion, Anchovy, Preserved Lemon and Black Garlic    

22

Buttermilk Fried Chicken – Pickle Mayo, Dill Powder

16

Red Romaine Salad – Lemon Verbena and Shallot Vinaigrette (VE)

13


Spring Green Risotto – Watercress, Pickled Garlic Scapes, Peas, Pecorino (V/VE)

26

Side Stripe Shrimp Ceviche – Yuzu Kosho, Cucumber and Bergamot Salad  

21

House Milled Arctic Sourdough Bread – Cultured Butter  (V/VE)

6



add Grey Owl Goat Cheese and Honey (V) add 10

Roasted Lamb Belly – Morel Mushrooms, Charred and Pickled New Cabbage  

34

Grilled Octopus – Chili Honey Glaze, Garbanzo Bean, Mustard Greens

26

Squash Blossom Fritters – Ricotta Stuffed, Zucchini and Red Currants, Purslane (V)

21


Plate of Pickles – Seasonal Selection

10

Pork Ragout Pasta – Heritage Wheat Spaghetti, Fennel Pollen

25


Peas and Beans – Favas, Shelling Peas, Goat Camembert Cream (V)  

16

Baby Fennel Escabeche – Rose Honey, Date, Saffron­ (VE)

16

Seared Scallops – Smoked Shoyu Dashi Butter Sauce, Sea Asparagus, Crispy Potato

35

Family Style Sharing Menu

65  (per guest)

(V) Vegetarian (VE) Vegan