with Breton butter and olive oil, add 30 year aged balsamic 10

chicken liver mousse, vin santo gelée, guanciale bits (add truffle 35)

smoked roe, potato panade, heavy parsley, lemon, dope flat bread

avocado salad 15 ∙ tonno Calabrese 17 ∙ falafel 15

charred lemon, bread crumbs add chicken 10 ∙ add shrimp 10

fior d’arancio, walnuts, cava vinegar

citrus, bottarga, mint, chervil, avocado, wild watercress

farro, wild rice, buckwheat, egg, sautéed spinach, almonds, pickled red onions (V, VG) add chicken 10 ∙ add salmon 15

blood orange, bottarga, mint, piment d’espélette

apple cider vinegar, mustard seed (V)

olives, salsa verde

guanciale, mint, horseradish

couscous, chermoula, sultanas (V)

fontina, mozzarella, arugula (V)

fontina, field mushrooms, parsley, parmigiano (V)

basil, lemon (V)

garlic spread, parsley, chile

guanciale

zucchini, basil (VG)

squid, Serrano chili, breadcrumbs, Ojai lemon

English peas, mint, prosciutto

trio di vongole, fideos, garlic, parsley, aioli (GF)

Ojai lemon fumet (GF, VG)

three lemon sauce, fennel, Marcona

limoncello, capers, pine nuts, sautéed nettles

sautéed spinach, seaweed butter

carraway & coriander, olive salsa, marinated peppers, arugula, basil, charred lemon

avocado, wild lettuces, orange & hazelnut vinaigrette

arugula, spring asparagus, salsa rossa

crispy onion, caciocavallo, Dijon aioli, pepperoncini

shoe string frites, cured tomato relish