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Deviled duck egg with asparagus and black truffle "salt"tine crackers 8

Green grape gazpacho with compressed melon, lomo Iberico and summer flowers 9

Heirloom tomatoes with hibiscus flower gel, herb salad and Murray River salt 10

Tempura fried fresh fig with sheep's milk cheese and Spanish olive oil tortas 9

Roasted beets with strawberries, tomato-washed pecorino and olive oil jelly 9

Mortadella angolotti with pistachios, lardo and Dijon mustard 11

Scrambled brown eggs with pickled pigs feet, truffle butter and parmigiano 9

Monterey Bay squid with Portuguese chourico sausage, shoshito peppers and coriander 12

Butter poached cod with anchovy bread crumbs, escarole and walnut brodo 14

Magret duck with fennel, asparagus, green top radishes and whole grain mustard 12

Rabbit jambonette with pickled cherries, artichoke & celery ragout and Virginia ham 13

Callister Farms chicken with sweet corn brioche, wild mushrooms, bacon and golden raisins 13

Braised veal neck with cabbage roll, hen of the woods mushrooms, black olive purée and tuna sauce 14

Banana crostada with housemade ricotta and chocolate 7

Coconut cake with white chocolate, bergamot mascarpone and buttered almond ice cream 7

Liquorice panna cotta with strawberries 7

Cheese plate, chef’s choice with accompaniments Market Price