CHOOSE 3 —19 BURRATA CHARRED CORN SALAD, PIQUILLO OIL

SEARED YELLOWTAIL PICKLED FENNEL, PEPPADEW PEPPERS MUSSEL & CLAM SALAD SAFFRON PICKLED SHALLOTS

ARTICHOKE HEART QUAIL EGG, SALMON ROE

ELEVEN LAYER POTATO CARAMELIZED SHALLOTS, FRIED SAGE

LAMB TENDERLOIN SALSA VERDE

GARROTXA QUINCE, HORSERADISH BREAD SALAD

PIQUILLO FILLED WITH RAW TUNA SAFFRON SAUCE*

CHORIZO CREPINETTE APRICOT MOSTARDA, PICKLED FENNEL

BEEF CRUDO PICKLED FRESNO CHILES*

EGGPLANT MANCHEGO, OREGANO, BALSAMIC

SPICED CHICKEN CRISPY HAM, CRACKLINGS, GREEN GARLIC

CRISPY POLENTA RICOTTA, TRAPANESE PESTO

DUCK LIVER RED GRAPES, BLACK PEPPER

FOR THE TABLE PIZZA WITH LAMB SAUSAGE TOMATO JAM, MOZZARELLA, MINT —22 PIZZA SICILIA GREEN OLIVES, CAPERS, BASIL, EGG —21 BLACK PLUM CROSTINI RICOTTA, WALNUTS, PECORINO —16 GATO SPREADS WITH BUCKWHEAT PITA —18 BEET YOGURT, DILL, CUCUMBER / FETA CHICKPEA, MEYER LEMON / SMOKED PAPRIKA CRUSHED AVOCADO, FAVA BEANS / RICOTTA SALATA

APPETIZERS OVEN ROASTED SHRIMP DIAVOLO OIL, OREGANO —18 GATO SALAD GREENS & REDS, PEARS, MANCHEGO, CRUNCHY WHEAT —14 “THE GREEK” CHOPPED SALAD CUCUMBER, TOMATO, FETA, KALAMATA —15

WHITE CHICORY SALAD CHORIZO, EGG, FONTINA —15 BAKED MANCHEGO CHEESE WHITE ANCHOVY, YELLOW PEPPERS —17 ROASTED OCTOPUS SOUR ORANGE, BACON, OREGANO, SHISHITO PEPPER —20 SCRAMBLED EGGS ALMOND ROMESCO, BOUCHERON CHEESE, TOMATO CONFIT TOAST —16 HANDCUT PAPPARDELLE CREMINI MUSHROOMS, RIOJA, BLACK GARLIC, PARMIGIANO, CREME FRAICHE —19/29

VEGETABLES CRISPY POTATOES POACHED EGG, SMOKED PAPRIKA, PARMIGIANO —14 ROASTED CAULIFLOWER PADRON PEPPERS, AGRODOLCE —14 CHARRED CARROTS PARSNIP CHIPS, HARISSA, MINT, YOGURT —14 GRILLED CORN AND ZUCCHINI RADICCHIO, MANCHEGO, BASIL —14

ENTREES TARRAGON CHICKEN CRISPY POTATOES, GOAT CHEESE, DANDELION —29

STEAMED HALIBUT SICILIAN OLIVES, MINT, ANCHOVY, SAFFRON-TOMATO BROTH, COUS COUS —34

KALE AND WILD MUSHROOM PAELLA CRISPY ARTICHOKES, EGG —32 SOFTSHELL CRAB HARISSA, TARRAGON —35 RABBIT FREGULA SARDA, PINE NUTS, SPRING PEAS, CARROT HOT SAUCE, CRISPY HAM —34

CHARRED BEEF VALDEON BLUE CHEESE BROWN BUTTER, RED WINE, BROCCOLI RABE-FARRO —39

SAFFRON LINGUINE MUSSELS, GARLIC, PARSLEY —31 PORTERHOUSE PORK CHOP TOMATO PAN JUICES, ROMESCO POLENTA —34 BLACK RICE SQUID, SHRIMP, FRA DIAVOLO —35

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS.