Skip directly to content

Dinner

  • February 24, 2017
  •  
  • FIRST COURSES
  • Local ling cod brandade fritters with radishes, roasted carrots and yogurt    16
  • Citrus salad with fennel salad, celery, olives and sunchoke chips    14
  • Grilled duck wing confit with sauerkraut salad, pomegranate and chiles    16
  • Grilled little gem salad with Camino vinegar, roasted beets and breadcrumbs    14
  •  
  • MIDDLE COURSES
  • Roasted duck consommé with cabbage bundle and wild nettles    14
  • Wood oven-baked egg with Périgord black truffles, grilled Belgian endive and green garlic toast    22
  •  
  • MAIN COURSES
  • Grilled pork loin and belly with black kale, turnips and fresh turmeric    37
  • Black trumpet mushrooms with farro, grilled cauliflower, cardoons, hazelnuts and a poached egg    32
  • Wood oven-roasted whole trout with grilled rutabaga, pickled chiles, sesame and cilantro    45
  •  
  • SIDES
  • Wood oven-roasted kabocha squash with fried spices    8
  • Grilled homemade flatbread    2
  • Camino fermented chile sauce    1.5
  •  
  •         
  •  
  •  
  •  
  •  
  •  
  •