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Dinner

  • April 28, 2017
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  • FIRST COURSES
  • Raw local halibut and cured anchovies with daikon and wild fennel    17
  • Smoked oyster frittata with fava beans and carrot salad    17
  • Citrus and grilled spring onion salad with fresh turmeric    14
  • Grilled little gem salad with beets, Camino vinegar and herbs    14
     
  • MIDDLE COURSES
  • Grilled artichokes with scallions and herb salad    15
  • Wood oven-roasted local clams and mussels with lovage, chiles and crispy flatbread    18
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  • MAIN COURSES
  • Grilled pork loin and slow-cooked shoulder with smoky lentils, black kale, blood orange
  • and hazelnuts    37
  • King trumpet mushroom parcel with wood oven-roasted asparagus, garbanzo beans, fried spices, yogurt
    and an egg cooked by the fire    32
  • Grilled trout with Belgian endive, grilled rutabaga and smoky cilantro broth     38
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  • SIDES
  • English peas and snap peas with mint and green garlic    10
  • Grilled homemade flatbread    2
  • Camino fermented chile sauce    1.5
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