house-marinated mediterranean olives 4 marinated sun from the rotisserie gold tomatoes, burrata, extra virgin and fine herbs 6 fresh shell bean crostini with wild arugula, reggiano, lemon and extra virgin 6 sliced baby artichokes with grilled chicories, peccorino, lemon juice and extra virgin plates 6 heirloom apples, celery, marcona almonds, shaved *served with marinated lentils, chickpea hummus, manchego and apple cider vinegar 6 swordfish escabe- hearth baked pita, greens, fermented chili, che with sun gold tomatoes, caramelized fennel, crispy and garlic toum potatoes and fresh chilies 11 crushed tomato and olive oil-braised octopus, summer spinach, onion salad and pancetta vinaigrette 8 pan-fried sardines with crispy 1⁄4 rotisserie chicken 16 serrano ham and lucques olives tapenade 8 braised sepia slow roasted lamb shoulder 18 with fresh shell beans, broccoli rabe, chilies and fresh cauliflower shawarma 14 herbs 9 whipped brandade 6 crispy spanish mackerel, herb falafel 14 red onion and lemon ragout with toasted bread crumb salsa 8 marinated and roasted chicken thigh panzanella salad with preserved lemon, parsley and natural juices 7 braised olives and breast of duck with orange and meals frisee 10 roasted rabbit in romesco sauce with with fall (1⁄2 portions feeds 1-2, full portions feed 2-4) squashes, escarole and sage 9 housemade chorizo and mussel stew with potatoes, piquillos and parsley 8 spicy *served with vegetable mezze, marinated olives, meatballs with chick peas, chard and orzo 7 crispy hang- chickpea hummus, pickles, fermented chili, er steak with celery salsa verde, radishes, fresh herbs garlic toum and hearth baked pita and extra virgin 8 braised beef short rib with red beans, onion, bacon and fresh herb salad 10 bourrida: poached 1⁄2 rotisserie chicken 40 fish stew with fennel, garlic, saffron, aioli and crou- just the chicken 20 tonsd 14 pissaladiere with caramelized onion, anchovies, nicoise olives and thyme 10 “deluxe” foccacia with rebi- full rotisserie chicken 70 olo cheese, truffle oil anda avecfreshvec herbs 12 shaved serrano ham with local melon salad, sheep’s milk cheese, extra just the chicken 40 virgin and mint 14 roasted six points farm pork shoul- der with garlic, green chilies and fresh herbs 16 bucca- 1⁄2 cauliflower shawarma 30 tini with crispy guanciale, peccorino, eggs and cracked just the cauliflower 10 black pepper 12 house-marinated mediterranean olives 4 marinated sun gold tomatoes, burrata, extra virgin and full cauliflower shawarma 50 fine herbs 6 fresh shell bean crostini with wild arugula, reggiano, lemon and extra virgin 6 sliced baby artichokes just the cauliflower 20 with grilled chicories, peccorino, lemon juice and extra virgin 6 heirloom apples, celery, marcona almonds, shaved manchego and apple cider vinegar 6 swordfish kids escabeche with sun gold tomatoes, caramelized fennel, crispy potatoes and fresh chilies 11 crushed tomato and *served with pita, hummus and veggies olive oil-braised octopus, summer spinach, onion salad and pancetta vinaigrette 8 pan-fried sardines with crispy 1⁄4 chicken 12 serrano ham and lucques olives tapenade 8 braised sepia falafel 10 with fresh shell beans, broccoli rabe, chilies and fresh herbs 9 whipped brandade 6 crispy spanish mackerel, red onion and lemon ragout with toasted bread crumb salsa 8 marinated and roasted chicken thigh panzanella sides extras salad with preserved lemon, parsley and natural juices falafel seasoned fries 6 pita 2 7 braised olives and breast of duck with orange and frisee 10 roasted rabbit in romesco sauce with with fall hummus 6 garlic toum 2 squashes, escarole and sage 9 housemade chorizo and vegetable tabbouleh 6 fermented chili 2 mussel stew with potatoes, piquillos and parsley 8 spicy marinated cucumber 6 tahini yogurt 2 meatballs with chick peas, chard and orzo 7 crispy hang- marinated lentils 6 er steak with celery salsa verde, radishes, fresh herbs beet muhammara 6