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lunch
tuesday - saturday
12:00-2:30
starters
parsnip soup with fried parsnips, mizuna and indian spices 12
roasted kabocha squash with dandelion, bacon, parmesan and pepitas 14
escarole and radicchio with apples, persimmons, crème fraîche and lemon 14
prosciutto and roasted grapes with goat cheese toasts and saba 14
main courses
wild mushroom ragoût over soft polenta with young spinach and mascarpone 18
triple pork burger with manchego, romesco and aïoli on toasted brioche bun 21
grilled market fish with farro tabouleh, persian cucumbers and pomegranate salsa 22
hand-cut noodles with braised rabbit, cavolo nero and mustard breadcrumbs 21
niman ranch steak frites with arugula salad, béarnaise and herbed french fries 22
desserts
crème fraîche panna cotta with tsuru noku persimmons and maple pecans 10
milk chocolate macarons with caramel, cacao nibs and maldon sea salt 10
seasonal sorbets with sugar cookies 9