we are not currently open this is just a reference
 


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April 24th, 2025


 

Three Sisters Polenta Bread with House Butter          10

 

Pickled Easter Egg Radish, Parisian Carrots, and Hakurei Turnips        6

 

Warm Gordal Olive Escabeche     7


Boquerones, Hojiblanca Olive Oil, Scotch Bonnet Leche de Tigre   8


Shaved Jamon Iberico, Marcona Almonds, Thyme    14


 

   

Vinegar Roasted Golden Beets,    17 

Salt Cured Black Olives with Stracciatella, Marigolds 


Endive Salad, with  Shaved Manchego,

    Celery Leaf Vinaigrette  and  Vin Santo           17


Lamb Heart marinated in Paprika

sliced  on Toast with Horseradish Cream, Shaved Onion, and Lamb Fat   21


Smoked Trout Belly Crudo  with Fermented White Asparagus Ajo Blanco

and Lion’s Mane Mushrooms   24


 

We recommend you order the following at the beginning of your meal


Anolini filled with Stracciatella and Stinging Nettle in  

Beurre Noisette, Preserved Lemon   24

 

Burger with Aioli, Caramelized Onion,            20

Bread & Butter Pickles,

Werp Farm Greens 


Atlantic Halibut marinated in VerJus 

with Fermented Ramp Bulbs  in Beurre Blanc, Marigolds  36


Bavette Steak cured in Spanish Kombu, 

with Blood Orange Vinaigrette and  Sage Salmoriglio  46


Consuming raw or undercooked meat/seafood may result in foodborne illness. 

Please inform your server of any allergies.


 

 

 

 

 

 

 

 

  

 


 

 

Blood Orange Sorbet       9


Arbequina Olive Oil  Ice Cream         10


Panna Cotta        12

 


 

 

 

 

 

 

 

EXECUTIVE CHEF & OWNER: ETHAN PIKAS CHEF de CUISINE: ALEX COCHRAN