J U N E
MENU
DINNER
.
.
-TO START-
.
Panisse
chickpea fritter
or
Tuna Tartare
blue fin, chips, creme fraiche
.
-SECOND-
Crostino
mozzarella di bufala, carciofi fritti, tapenade
or
Hand-Cut Tagliatelle
slow cooked guinea fowl, peaches, grana
.
-AND THEN-
Onglet
hanger steak char grilled over branches, potato pave, wild cress, mustard vinaigrette
or
'Golden' Bird
half roasted chicken in vermentino, lemon peel, prosciutto, braised carrots
.
-DOLCE-
Torta
blueberry, coconut
Granita
ruby red