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Dinner

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  • October 20, 2017
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  • FIRST COURSES
  • Avocado, fresh coco nero bean and grilled scallion salad    14
  • Fire-roasted pepper, kohlrabi and daikon salads with preserved lemon    14
  • Local ling cod brandade fritters with radishes    17
  • Escarole salad with aged sheepsmilk cheese, Camino vinegar and herbs    14
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  • MIDDLE COURSES
  • Slow-cooked chicken, pork and mushroom ragù wild nettles and grilled flatbread    18
  • Grilled local squid with radicchio, olives and mint    18
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  • MAIN COURSES
  • Grilled duck breast and slow-cooked leg with farro, turnips, almonds and pomegranate    38
  • Grilled king trumpet mushrooms with sweet & hot peppers, tomatillos, grits and a poached egg    34
  • Wood oven-roasted whole local rockfish with kabocha squash, greens and fried spices    40 / 48
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  • SIDES
  • Grilled cauliflower with chiles and lime    10
  • Grilled homemade flatbread    2
  • Camino fermented chile sauce    1.5
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