menu of small plates

Spanish "tortilla," Quail Egg and Shallot Confit				6
Croquetas				4
Salad of Arugula Greens with beets, jamón serrano and marcona almonds				6
Slowly Poached egg, Jamón serrano, chorizo, Smoked Cheese and Rice Cracker Crusted Asparagus				7
Bonito en Escabeche with spring onions, wild asparagus, black olives and micro arugula				12
Seared Scallops in a Mussel Broth with sea beans, grapes and dehydrated cherry tomatoes				12
Squid Stuffed with braised short ribs with lentils and chorizo				8
Crispy sweetbreads, Cucumber Dill Greek Yogurt with thai chilies				9
"Cannelloni" of Roasted peppers, Talleggio and Forest Mushrooms				12
Grilled Lamb Belly with a maitake mushroom and potato hash brown, beet gatstrique and a slowly poached quail egg				10
Grilled Quail with forum reduction, pistachios and endive				12
Suckling pig, Sweet Garlic purée, and Porcini Mushrooms				16
"Cheese steak" with tomato and roasted red pepper escalivada, raclette cheese emulsion, pain de mie and herb salad				14
Chef's Five Course Tasting Menu				50

desserts

Selection of Four Cheeses with accompaniments				15
Mil Hojas of Mixed Berries with violet-scented greek yogurt				7