Below is a sample menu, as there are frequent changes.

Oyster on the Half Shell 4/4.5ea

Littleneck Clam & Green Pepper 3ea

Bay Scallop, Cara Cara & Smoked Trout Roe 8ea

Razor Clam, Uni & Mandarin 16ea

Shrimp Cocktail Provençal with Aïoli & Calabrian Chili 25

Red Shrimp Carpaccio 22

Sicilian Sashimi 20/38

Petit Plateau our selection of chilled shellfish 30 per person

Bluefin Tuna, Guindilla Pepper & Crispy Potato 9ea

Merguez & Morcilla Skewer 10ea

Fried Cod Cheeks, Aioli & Jamon Iberico 14

Whipped Ricotta & Cantabrian Anchovies on Toast 16

Spanish Tortilla with Confit Garlic & Yellowfoot Chanterelles 20

Florence Fennel Salad with Mint, Dates & Pecorino 19

Endive Salad with Citrus & Stracciatella 24

Grilled Octopus with Peppers & Green Harissa 25

Butter Beans with Escarole & Pistou 24

Grilled Wild Mushrooms, Egg Yolk & Lardo 28

Peekytoe Crab Agnolotti with Tomato & Guanciale 32

Arroz Negro with Saffron, Octopus & Squid 38

Poached Cod with Chickpeas, Spinach & Artichokes 38

Dover Sole with Winter Tomato & Manila Clams 54

Grilled Golden Chicken with Persillade 34

Braised Lamb Shoulder, Saffron Polenta & Gremolata 34

Dry-Aged Ribeye with Piquillo Peppers & Cipollini Onions for two 160

Pommes Frites 12
Green Salad 14
Baguette & Olive Oil 5

Churros with Chamomile Custard & Blood Orange 15

Dark Chocolate Torte & Whipped Cream 15

Rhum Cake, Grilled Pineapple & Butterscotch 18

Fior di Latte Soft Serve, Milk Crumble & Caramelized Apples 14

Chocolate Soft Serve, Amaro & Orange Marmalade 14