STARTERS

SOURDOUGH NAAN herbes de provence | 12

DEVILED EGGS* steak tartare, salmon roe, bbq chips | 16

FLUKE CRUDO* green strawberry ponzu, avocado, wood sorrel | 20

LITTLE GEM SALAD tahini vinaigrette, za’atar spiced almonds, feta, grapes | 16

CARA CARA fennel, mint, pistachio, caper berries, blood orange vinaigrette | 17

CONFIT FARMER POTATOES taleggio fondue, chives | 15

MOREL CHAWANMUSHI fried artichokes, everything bagel furikake, salmon roe | 22

SCHMIDT FARMS ASPARAGUS shrimp spoon bread, sabayon, rhubarb, pickled green strawberry | 20

PASTA & DUMPLINGS

WILD NETTLE AGNOLOTTI ricotta, spring peas, pea shoots, green almonds | 20

MANTI DUMPLINGS vadouvan lamb sausage, harissa, goat cheese, preserved lemon | 26

BONE MARROW RISOTTO escargot, persillade, green garlic agrodolce | 26

ENTREES

SMOKED HALF CHICKEN honey-mustard, corn nut crumble, white bbq, pickled fennel | 32

GRILLED PINEAPPLE avocado, masa cake, spring onions, achiote gravy, jalapeño popper | 30

SKATE WING sunflower soubise, fennel, watercress, radish, smoked mussels | 36

PRESSED LAMB NECK ‘nduja crust, green chickpea & ramp ragout, squid, rhubarb jus | 38

BONE-IN PORK CHOP anchovy butter, pecorino, grilled gem lettuce | 42

DESSERT

DANISH DONUTS foie-tella, hazelnuts | 12

CHOCOLATE POT DE CRÈME espresso, sweetened condensed milk | 10

RHUBARB PANNA COTTA strawberry sorbet, vanilla chantilly, oat crumble | 14

SORBET & ICE CREAM per scoop | 6