Olives - 6
Oro blanco grapefruit - 13
with endive and horseradish
Mussels escabeche - 13
with squid, yukon potatoes and spring onion
Chicken liver toast - 13
with mustard seed vinaigrette
Arugula - 14
with pecorino, serrano ham and balsamic vinegar
Fresh ricotta - 15
with marinated green tomatoes and pistachios
Clam toast - 16
with pancetta
Scallops - 27
with broccoli dicicco and walnut yogurt sauce
Roasted hake - 26
with braised leeks and saffron broth
Chicken thighs - 25
with borlotti beans and marinated mushrooms
Grass-fed lamb burger - 18
with watercress
marinated anchovies $3
Sourdough bread - 3
with olive oil
Olive oil cake - 9
with whipped cream and kumquats
