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Appetizers
- Lettuce Salad with Local Goat Cheese and figs in Champagne Vinaigrette and Almonds
- Trio of Blinis with Crème Fraîche and Orange “Caviar”
- Fishermen’s Caprese tomatoes, mozzarella, anchovies, onion and basil
- Asian Sea Fish Carpaccio Soy, Lemon, Sesame Oil, and Pickled Ginger
- +18
- Veal Carpaccio Tonnato Beef Fillet, Capers, and Tonnato Sauce
- +14
- Shrimp in Olive Oil White Beans, Tomatoes, Hot Pepper, and Lemon
- +28
- Red Tuna Tartare Wrapped in Pickled Kohlrabi, Ponzu Sauce, Clementines, and Wasabi Honey
- +18
- American Tartare Burger Capers, Anchovies, Tabasco, and Pickled Flatbreads
- +24
- josper roasted pumpkin cream fraiche, potato vinegar and honeycomb
- fig carpaccio yogurt, balsamic sauce, red chili and basil
- +18
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Main Courses
- Neapolitan pasta with Stracciatella Cheese and Arugula Pesto (Add Shrimp +30)
- 110
- Chopped Steak Peppercorn Cream Sauce, Mashed Potatoes
- 138
- Lamb Porchetta green salad "Lahuh", yogurt and tomato salsa
- 148
- Shrimp Gnocchi Fresh Tomato Salsa, Asparagus, and Herbs
- 178
- Seafood Spaghettini Fish Stock, and Fresh Herbs
- 198
- Sea Fish Fillet Grilled Seasonal Vegetables / Pasta in Fish Stock and Herbs
- 168
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