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creased anchovy crostini with oyster crème

hand-messaged cabbage salad of wild roses blossoms

twice-pickled striped bass served on a skewer in a tomatillo and cured egg yolk

single doses

authentic sopressata with inverted kumquat and a charred pepper alloy paste

mascarpone pesto served with smoked quail eggs and rutabega reduction

flank steak burger with chanterelle frites and extra-virgin olive oil, for dipping


north african peanut cake

fruit salsa with cream