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Dinner

  • March 24, 2017
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  • FIRST COURSES
  • Wood oven-baked local oysters with absinthe, breadcrumbs and radish salad    21
  • Onion cooked in the coals, wood oven-roasted beets and grilled Belgian endive with herb salad    15
  • Smoked local black cod with herb frittata, fennel and preserved lemon    16
  • Grilled little gem salad with Camino vinegar, breadcrumbs and herbs    13
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  • MIDDLE COURSES
  • Grilled asparagus with citrus, almonds and lovage    15
  • Grilled duck liver and pancetta with grilled cauliflower and fresh yellow and white turmeric    15
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  • MAIN COURSES
  • Grilled pork loin and pork shoulder slow-cooked with milk, lemon and wild fennel; with roasted carrots and grits    37
  • Grilled king trumpet mushrooms and black trumpet mushrooms with smoky lentils cardoons
  • and a poached egg    32
  • Wood oven-roasted whole trout with farro, wild nettles and green garlic    38
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  • SIDES
  • Cabbage with pickled chiles    8
  • Grilled homemade flatbread    2
  • Camino fermented chile sauce    1.5
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