Professional Documents
Culture Documents
tuna tartare
american sturgeon caviar, fingerling chips 14
green salad
chives, mint, cilantro, grapeseed oil & vinegar 7
“caesar”
romaine lettuce, parmesan, baresane olives,
fresh croutons, tonnato dressing 8 lamb “crepinette”
olive falafel, artichokes, zucchini,
ceviche roasted mole 24
north atlantic fluke, celery, pine nuts, cilantro,
lucero arbequina evoo 12 golden tilefish
crab fritter, english peas, prosciutto broth 27
carpaccio involtini
potato salad, grana padano, capers, lemon 11 crescent farms duck breast
jasmine rice, green onions, fennel, almonds, rad-
ish, l’orange broth 26
pacific halibut
appetizers
ravioli
truffled frommage blanc, parsley, morels 14
hot
braised octopus
taggiasca olives, fava beans, capers 11
risotto primavera
spinach, fava beans, pecorino oro antico 9
carl thorne-thomsen
chef, proprietor