Starters & Appetizers

Charred sourdough topped with marinated heirloom tomatoes, fresh basil, aged balsamic glaze, and extra virgin olive oil.

Lightly battered squid rings fried to golden perfection, served with smoked paprika aioli and fresh lemon wedges.

Golden and ruby beets, creamy burrata, candied walnuts, arugula, and citrus vinaigrette.

Slow-roasted wings tossed in smoky North African harissa, served with cooling tzatziki and pickled turnips.

Crispy risotto balls stuffed with wild mushroom ragù and mozzarella, finished with black truffle oil.

Thinly sliced Atlantic salmon cured in yuzu and citrus, dressed with avocado mousse, chili crisp, and micro herbs.

Tender Spanish octopus grilled over charcoal, served with roasted potatoes, chorizo crumb, and chimichurri.

Flaky pastry filled with caramelized wild mushrooms, thyme, garlic, and vegan cashew cheese.