PLATES CRUDITE OF VEGETABLES -10 market vegetables with almond romesco and house ranch FRIED SMELT -8 with roasted lemon sauce and radicchio ARUGULA SALAD -8 dates, capers with cherry tomatoes & red onions SALT ROASTED POTATOES -7 with bold aioli ROASTED BROCCOLINI -7 with chili and garlic chips WHOLE BRANZINO -18 Fig pomegranate sauce SKIRT STEAK -16 Oregano chimichurri and sea urchin butter Choose your shellfish: black mussels, clams (top neck or manila) or shrimp Choose your broth: leek and white wine, tomato fennel, pistou, spicy sausage romesco, or vadouvan curry & green apple DESSERTS ASSORTED SORBET -7 WITH BITTER CHOCOLATE BLOOD ORANGE “TRIFOLO” -7 WITH SEMOLINA CAKE AND FRUIT COMPOTE COFFEE -6 LOOSE LEAF TEAS -6 DRINKS BOTTLED WATER -8 (SPARKLING OR FLAT) HOUSE WINE -9 WHITE, RED, ROSÉ, LAMBRUSCO, BUBBLES BEERS Delerium Tremens -11 Moretti -6 La Rossa -6 SPIRITS -11 Rocks or Neat Rum: Flor de Caña extra seco 4yr Gin: St George Botanivore Whiskey: Old Forrester Vodka: Titos Mezcal: El Silencio Tequila: Feria de Jalisco FRUIT MUDDLED -11 COCKTAILS Tequila + Kumquat + Citrus Vodka + Greens + Thyme Mezcal + Roseberry + Smoke Rum + Melon + Cane Whiskey + Fig + Oregano SHELLFISH-12 Executive Chef/Owner Eric Greenspan
