artfully cut market vegetable selections including fennel and spring onions, herb-tinged Ligurian olive oil for dipping

hand-rolled long pasta, meat-wine sauce, Parmigiano Reggiano

roasted potatoes, sautéed morel mushrooms, creamed Vidalia onions

watercress gazpacho, Iberico de Bellota mousse, micro herbs

small meatballs in demi-glace, amontillado sherry, duck fat-fried toast, celery root remoulade

market greens lightly wilted with warm fried duck confit, pine nut-orange dressing, young manchego, shaved radish & fennel

traditional Spanish omelette with fried potatoes and onions

romesco sauce, spring peas

oysters fried crispy in extra virgin olive oil, garlicky potato dip

picked crab over cold asparagus, chiffonade of Belgian endive, Ligurian olive oil, lemon

market vegetables stuffed with a savory herb-tinged meat mixture

pan-fried sea bass cheeks over carnaroli rice made green with spinach, stinging nettles

roasted pork roll featuring belly, loin and crackling skin, polenta fries