Hog island Manila clams with aromatic vegetables, bacon, potatoes and cream.

Manila clam, cherry tomatoes and Israeli cous cous in Delfino basil and white wine broth.

Sweetwater oysters and their liqueur house spice blend and cream.

Mezzo secco cave-aged gruyere and fromage blanc served with house-made pickles.

Farmers market greens with sherry/dijon vinaigrette.

Candied walnuts, chiogga, beets shaved ricotta salata and mint vinaigrette.

Roasted fennel boiled almonds burrata chesse and spanish white anchovy with red wine vinaigrette.

Breadcrumbs, montcabrer and garlic oil.

Butter, terragon, shallots and orange zest.

Butter, spanish paprika, thyme, shallots and bacon