refresh the page for a fresh set of specials

little round plates

signature octopus crostini with salsa verde

house-made rutabega salad of pickled rhubarb blossoms

dehydrated flank steak served on a skewer in a wild roses and oyster crème

big plates

creased anchovy with inverted apricot and a charred apple chimichurri paste

oyster crème pesto served with chicken and fava bean reduction

chicken burger with tomatillo frites and salsa verde, for dipping


balsamic sugars

tahitian panna cotta