DINNER SNACKS & BITES VEGETABLES RINFORZO SALAD SLOW COOKED LEEKS pickled veggies, fennel oil 6 aleppo yogurt, walnuts 7 CHORIZO CRUDITE housemade spanish chorizo 6 sunflower seed and green garlic goodness 9 CRISPY CASTELVETRANO OLIVES AVOCADO basmati rice crema, lavender honey 12 farro verde tabbouleh, mojama 9 FALAFEL MARINATED BEETS pickled carrot, yogurt, za’atar 8 cucumber, walnut, buttermilk 8 SALT COD AGRO DOLCE CHILLED CHARRED ASPARAGUS harissa, currants 12 preserved orange, everything spice 10 SMOKED MACKEREL “TARAMASALATA” CIRA HOUSE SALAD potato, trout roe 9 tender greens, watermelon radish, verjus fennel vinaigrette 11 WARM FIORE DI MUGNELLO TOMATO AND CUCUMBER green harissa, cerignola olive 13 serrano ham, goat cheese, hazelnut dukkah 14 CRISPY CAULIFLOWER CHICORY SALAD apricot relish, crème fraîche, nuts and seeds 11 apple, pecorino, bagna cauda vinaigrette 13 BROWN BUTTER HUMMUS chorizo verde, pumpkin seed 9 RAW & BARELY COOKED FLOUNDER CRUDO sesame, perilla oil, chanterelle 13 LAMB TARTARE bulgur, mint, aleppo pepper 15 WARMED RAZOR CLAMS tangerine butter 15 SARDINES SOTT’OLIO sourdough, butter cheese, fennel 15 TO SHARE GRILLED CORNISH HEN za’atar, socca pancakes, zhug PASTAS 28 MANTI WHOLE TURBOT lamb filled dumplings, yogurt, charred tomato 16 hearth roasted cultured butter, olive salumera CACIO E PEPE 72 salted black peppercorn, pecorino romano 14 DUCK LEG CONFIT PASTA DI OLIVIER crispy rice, sour cherries, toasted almond anchovy, pernod, garlic, sweet herbs 15 38 PISTACHIO RAVIOLI LAMB TAGINE saffron-orange butter, breadcrumbs 16 mixed grill of lamb, fregola, lamb sugo 42 DRY-AGED RIBEYE slow cooked over the hearth LAND & SEA cultured butter, sea salt GRILLED MOSCARDINI OCTOPUS MP oreganatto, corona beans, merguez sausage, endive 17 POMEGRANATE GLAZED QUAIL saffron-buttermilk ranch, english pea salsa verde 16 ROASTED BLOWFISH TAILS brown butter, parsley, lemon confit 15 BUTTER-POACHED HALIBUT halibut nage, spring vegetables, torn soft herbs 28 CLAM AND MORCILLA COCIDO green chile & chickpea stew, aioli 22 MONKFISH ON THE BONE spiced tomato, yogurt, crushed fava bean salad 28 executive chef CHRIS PANDEL chef de cuisine JACOB SABEN.