Parlour

Smoked trout, orange, olive and pistachio.

Anchovy, croutons and reggiano.

Yogurt, slow egg and pepitas.

Radish, pickled mushroom and chili oil.

Salsa verde, pickled chili and grain mustard.

Fennel, orange, almond and cilantro.

Basil, fresh curd and sugo.

Calabrian chili and dandelion pesto.

Spring onion, goat cheese, lemon and fennel seed.

Blue cheese, red onion and sugo.

House butter and new olive oil.

Cultured cream and chives.

Strawberries, basil mignonette and white pepper.

Honey, apples and almonds.

Fennel salad, new olive oil, saba and house levain.

Pickles, dijon and levain toast.

Butter lettuce, strawberries, house vinaigrette and ricotta salata.

Castelvetrano olive, navel orange, pickled shallots and pumpkin seed.

Basil, pistachio praline, brown butter, radish, fennel and creme fraiche.

Avocado, strawberry, almonds, frisee, and bread crumbs.

Basil, fresh curd and sugo.

Calabrian chili and dandelion pesto.

Spring onion, confit garlic, and lemon.

Goat cheese, caramelized onion and chives.

Blackberry, asparagus, salsify and frisee.

Lentils, lacinato kale, green garlic and pickled mushroom.

Black pepper, chamomile, fines herbes and slow egg.

Pea mash, beet spatzle, blood orange and black garlic.

Chickpeas, brassicas and arrabiatta.

Olive oil gelato and aberquina.

Sea salt, and orange zest.

Honey and biscotti.