A luxurious menu designed for gourmands

• Spring Pinzimonio
  artfully cut market vegetable selections including fennel and spring onions, herb-tinged Ligurian olive oil for dipping
• Pici with Tuscan Ragu
  hand-rolled long pasta, meat-wine sauce, Parmigiano Reggiano
• Prime T-Bone Steak grilled over Oak Charcoal
  roasted potatoes, sautéed morel mushrooms, creamed Vidalia onions
• Cantucci & Esresso

A market-driven menu that captures the season

• Flash-Seared Scallops
  watercress gazpacho, Iberico de Bellota mousse, micro herbs
• Pequeñas Albóndigas on Toast
  small meatballs in demi-glace, amontillado sherry, duck fat-fried toast, celery root remoulade
• Duck Confit with Smoked Pimentón over Market Greens
  market greens lightly wilted with warm fried duck confit, pine nut-orange dressing, young manchego, shaved radish & fennel
• Tortilla Española
  traditional Spanish omelette with fried potatoes and onions
• Fried Cod & Artichokes
  romesco sauce, spring peas

A menu for the moments and the memories

• Fried Agate Pearl Oysters over Skordalia
  oysters fried crispy in extra virgin olive oil, garlicky potato dip
• Asparagus & Alaskan King Crab Salad
  picked crab over cold asparagus, chiffonade of Belgian endive, Ligurian olive oil, lemon
• Légumes Farcis
  market vegetables stuffed with a savory herb-tinged meat mixture
• Green Risotto & Sea Bass Cheeks
  pan-fried sea bass cheeks over carnaroli rice made green with spinach, stinging nettles
• Porchetta & Polenta Fritta
  roasted pork roll featuring belly, loin and crackling skin, polenta fries