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 12ea

Shrimp Cocktail Provençal with Aïoli & Calabrian Chili 25

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

Provençal Fish Soup with Saffron, Croutons & Rouille 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

Seafood Rice with Artichokes, Morcilla & Scallops 38

Poached Cod with Chorizo, Manila Clams & Winter Tomato 38

Dover Sole with Spinach, Capers & Brown Butter 54

Grilled Golden Chicken with Persillade 34

Grilled Lamb Belly with Piperade & Garlic Yogurt 36

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

Pommes Frites 12

Braised Swiss Chard with Chickpeas & Goat’s Curd 18

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