8.4
RED MULLET WITH SAVOY CABBAGE HEART, PINK FIR POTATOES, AND SQUID INK BOURRIDE SAUCE
1 review
8.0
FRIES
2 reviews
7.6
PADRON PEPPERS
1 review
7.6
CREME CARAMEL
1 review
7.6
GNOCCHETTI WITH SMASHED PURPLE SPROUTING, PINE NUTS, SULTANAS AND PARMESAN
1 review
7.1
CHARCUTERIE BOARD
3 reviews
6.7
BRAISED OXTAIL IN BAROLO WITH POLENTA, WILD MUSHROOMS AND HERB CRUMB
1 review
5.5
STEAK SANDWICH
3 reviews
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