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Dinner

  • April 22, 2018
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  • FIRST COURSES
  • Wood oven-roasted local oysters with absinthe, breadcrumbs and radish salad    22
  • Grilled cauliflower, citrus and spring onion salad with fresh turmeric    15
  • Fried local anchovies with carrot and herb salads    16
  • Grilled little gem and beet salad with Camino vinegar    14
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  • MIDDLE COURSES
  • Grilled asparagus with red lentil hummus, cardoons and sesame    16
  • Grilled trout with Belgian endive and smoky chrysanthemum broth    20
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  • MAIN COURSES
  • Grilled duck breast and slow-cooked duck leg with duck liver toast, snap peas and lovage    39
  • King trumpet mushroom parcel with grits, spigarello, wild fennel and a poached egg    34
  • Wood oven-roasted whole local rockfish with garbanzo beans, greens and chiles    39 / 44
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  • Grilled homemade flatbread    2