refresh the page for a fresh set of specials

small plates

authentic springbok crostini with extra-virgin olive oil

house-cured kolhrabi salad of wild roses blossoms

wild springbok served on a skewer in a chanterelle and mushroom granita

big plates

hand-pulled sopressata with inverted apricot and a charred elderflower broth paste

stone fruit reduction pesto served with carnitas and beet reduction

sea urchin burger with chanterelle frites and celery juice, for dipping


crème de menthe cake

ramp vinegar popsicle