SCALLOP CRUDO | 22
aquachile verde, avocado, grape bomb radish, white grape
BLUEFIN TUNA TARTARE | 23
preserved lemon, castelvetrano olives (g)
SAFFRON CHICKEN SKEWERS | 20
cucumber labneh, pickled cucumber relish, fresno chili
PORK & VEAL SAUSAGE | 16
green strawberry-fennel mostarda, tarragon mustard, fried saltines (g)
WAGYU SKEWER | 23
tn xo, mustard greens, crispy garlic
PEI MUSSELS | 18
coconut-lemongrass, kaffir lime, puffed rice, sourdough (g)
CHIPS & DIP | 18
french onion dip, golden imperial osetra caviar
BURRATA | 18
peach, endive, rosemary focaccia (v) (g)
HAND-CUT FRIES | 14
lemon-fine herb salt, smoked ketchup
BUCATINI PASTA | 16
boquerones, garlic, butter, evoo, lemon (g)
CHARCUTERIE BOARD | 16
ibério + melon / jamón ibérico de bellota, 3-milk ibérico cheese, piel de sapo melon
capicola + brie / hot capicola, brie de meaux, hot honey
Dietary Notes:
(g) contains gluten / (v) vegetarian / (vg) vegan / (s) spicy
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of
foodborne illness.
AFFOGATO | 12
olive oil and salt ice-cream, mocha cookie (g) (v)
LEMON PASSIONFRUIT MOUSSE | 12
white chocolate crumble, passionfruit sauce, yuzu jelly
BASQUE SMORES CHEESECAKE | 12
toasted vanilla bean marshmallow, salted dark chocolate ganache, brown butter crunch, caramel (g)
