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| purée of asparagus soup with a poached farm egg
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9.00
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| wild arugula with endive, parmesan, radishes and lemon
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8.75
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| artichokes with watercress, almonds, feta and lemon vinaigrette
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10.50
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| california yellowtail tartare with avocado, sea beans and lime vinaigrette
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13.00
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| steamed savoury clams with green garlic, chilies and pea tendrils
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12.00
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| chicken liver mousse with a mizuna salad
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9.50
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| goat cheese and sorrel stuffed pasta with lime butter and chives
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12.00
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| Entrees |
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| |
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| alaskan halibut with trumpet mushrooms, sugar snap peas, baby turnips and mushroom broth
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24.00
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| dayboat scallops with roasted asparagus, endive, pancetta and leek purée
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26.00
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| roasted chicken with a fennel sausage, lucques olive and arugula bread salad
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19.00
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| pan roasted lamb sirloin with barley, broccoli rabe and fava bean purée
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24.00
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| braised grass-fed beef with fingerling potatoes, spring onions and horseradish sauce
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25.00
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| spring vegetable cassoulet with portobello mushrooms and butter beans
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18.00
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