Spring MENu :
CASTELVETRANO OLIVES / CITRUS / FENNEL POLLEN 8
HEARTH-FIRED BREAD / GOCHUJANG / STRAWBERRY 12
RAW OYSTERS* / RHUBARB MIGNONETTE / RADISH 20
HAMACHI CRUDO* / PINEAPPLE / SHISO AGUACHILE 20
BURRATA / MORTADELLA / GREEN TOMATO / PISTACHIO 18
CHICKEN WINGS / LOCAL HONEY / WHITE MISO 16
LITTLE GEMS / BUTTERMILK / PLUM TOMATO / BREADCRUMB 16
PERSIAN CUCUMBER / BLACKBERRY / ALMOND / MINT 16
ROASTED BEET / AVOCADO / SPECK / HAZELNUT 16
SWEET POTATO / SHISHITO PEPPER / TAHINA / NORI 16
GRILLED CABBAGE / YOGURT / PEANUT DUKKAH / CHILI 16
PORK CHOP MILANESE / GREEN CURRY / PETITE SALAD 40
PICANHA STEAK* / COURGETTE / SALSA MACHA / LIME 48
WHOLE SNAPPER / CHERRYSTONES / ‘NDUJA / XO 56
LAMB ‘SSAM’ FOR TWO / BEJEWELED GRAINS / VARIOUS
ACCOMPANIMENTS 64
BANANA PANNA COTTA / SESAME CRISP / DATE MOLASSES 15
COCOA BUTTER TART / GRAHAM CRACKER / MEYER LEMON 15
*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.