• Spanish board 19

  • Chorizos Andalucia, Rioja, and Navarre, spicy lomo, queso Idiazabal, smoked apple butter, shot of Equipio Navazos La Bota de Fino sherry

  • Starters

  • Pickled egg, anchovy, salsa verde 4
    Olives, fried hazelnuts 5
    Shrimp, ham and spring vegetables, pea shoots 12
    Oysters on the half-shell, mignonette half dozen 14 / dozen 26
  • Spinach, bacon vinaigrette, crumbled egg, croutons 10
    Your Kitchen Gardens, hazelnuts, grana padano, lemon, olive oil 9
    Chopped salad of savoy cabbage, giardiniera pickle, olives, pickled egg 9
    Pea soup, lemon cream 7

  • DINNER

  • Ribeye, fresh beet and horseradish potato salad, arugula 27
    Daily fish, asparagus, mashed peas, lemon-dill vinaigrette (MP)
    Harissa-basted rotisserie chicken, scallions, seared lemon, minted chickpeas and carrots, labneh half 18 / whole 25
    Italian sausage, rapini, fried polenta, tomato sauce, grana padano 19
    Bucatini, herb and garlic cream, parsley, lemon zest 16
    Rice, buttered leeks, peas, preserved lemon, sunnyside egg, grana padano 15v

  • Side

  • Schmaltz potatoes, 6

 

* contains nuts (V) vegetarian – We use fresh, unpasteurized ingredients.