LUNCH SMALL PUFFER’S PETITE OYSTERS 6 for 20 DILL PICKLE JUICE CHICKPEA PUREE 13 SNACKS KAMUT CRISPBREAD, WILTED SPRING ONION & LIGURIAN OLIVE OIL HERBED CAESAR SALAD 15 CARAMEL POPCORN ANCHOVY CROUTONS 5 MARKET CHOP SALAD 15 SEA SALT RADISHES, SQUASH, WAX BEANS, FETA & SUNFLOWER SEEDS & PEPPER CRISPS 5 HEIRLOOM TOMATO & BOILED FARM EGG 16 TONNATO SAUCE & GRILLED BREAD SPICED ALMONDS BROCCOLI RABE QUICHE 15 5 FONTINA, MARJORAM & FIELD GREENS SEAFOOD SAUSAGE 19 SCOTCH EGG BEURRE BLANC & CHIVES 9 BLOOD SAUSAGE 16 SCRUMPETS FRIED DUCK EGG & CREAMY TARRAGON VINAIGRETTE MINT VINEGAR 9 COTECHINO 15 SPICED BAKED BEANS & PARSLEY SHALLOT SALAD BOILED PEANUTS FRIED IN PORK FAT LARGE 7 CHICKEN LIVER PARFAIT CHARGRILLED LAMB BURGER 23 9 FETA, CUMIN MAYO & THRICE COOKED CHIPS OVEN BAKED 3 CHEESE SANDWICH 16 ONION MARMALADE & MUSTARD ROASTED MUSHROOM SANDWICH 16 ON MICHE BREAD WITH TALLEGGIO, RADICCHIO & GIARDINIERA SLOW COOKED SQUASH FRITTATA 17 BASIL, SAVORY, & MITICREMA BEER BATTERED LONG ISLAND FLUKE 23 TERRINE BOARD THRICE COOKED CHIPS & TARTAR SAUCE 34 CHARGRILLED SKIRT STEAK 24 SERVED WITH PICKLES, FRIED EGGS & TOMATILLO SALSA PICCALILLI AND MUSTARD GUINEA HEN SIDES WITH MORELS CHIOGGIA BEETS 9 RUSTIC PORK HORSERADISH & NEPITELLA VINEGAR WITH PISTACHIO CAULIFLOWER 9 ROASTED GARLIC & CHERMOULA RABBIT & PRUNE FINGERLING POTATOES 9 PICKLED MUSTARD SEED, ROSEMARY & CREME FRAICHE HEAD CHEESE ROMANO BEANS 9 BRAISED WITH TOMATO, NIGELLA SEED & SHEEP’S MILK RICOTTA LIVERWURST BROCCOLI 9 CALABRIAN CHILI & ANCHOVIES CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.