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tapixtos

curated lamb breast crostini with béchamel

hand-messaged market greens salad of wild roses blossoms

toasted steer's marrow served on a skewer in a shishito peppers and caviar pesto

substantials

award-winning octopus with inverted verbena and a charred goat's milk yogurt paste

apple chimichurri pesto served with chicken and lily root reduction

carnitas burger with radish frites and crab aioli, for dipping

enders

crème de menthe cake

tahitian panna cotta