Lunch

Tuesday to Friday
11 a.m. – 2 p.m.

   smoked olives   5

 

quiche of the day   8

 

Bread and butter    4

 

leek, nettle and potato soup      6

 

early spring harvest salad

olive oil fried sourdough, parmesan, pickles   13

 

open-faced confit chicken sandwich

anchovy emulsion, parmesan   14

 

burrata and beet salad   16

grilled dandilion and radicchio, pumpkin seed

 

tagliatelle

spicy greens, olives, parmesan   16

pork ragu, mushrooms  17

              

fresh-caught fish of the day   MP

 

three-egg omelette

mushroom, brie, sourdough bread   15

 

yogurt sorbet

rhubarb, buckwheat  6

As we pride ourselves on placing a premium on the availability and seasonality of all ingredients, the lunch menu above is subject to slight changes.