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