Menu

 

Parsnip soup with apple, jamon royal, hay cream and oats   9

 

Roasted carrots with foie gras and golden raisin puree, smoked Idiazabal cheese and duck fat powder   11

 

White asparagus "egg" with smoked yolk, button mushrooms and white anchovy   10

.

 

Morcilla gnocchi with baby octopus, charred Brussels sprouts and Idiazabal cheese   11

 

Scrambled brown eggs with pickled pig's feet, truffle butter and parmigiano-reggiano   9

 

Pickled herring with caramelized onion, herring roe, sunchoke pumpernickel crisps and sunflower sprouts   11

.

 

Spanish octopus with hearts of palm, macadamia nuts, caramelized goat's milk and kaffir lime   14

 

Skate wing with brown butter, bonito, smoked yoghurt and nasturtium    15

 

Young chicken with chestnuts, chopped liver, ham hock jelly and petite herbs   15

.

 

Berkshire pork short ribs with salsify, apple butter and black trumpet mushroom crumble   14

 

Dry aged squab with lacinato kale, maitake mushrooms, black garlic puree and sherry   17*

 

Waygu chuck roast with Jerusalem artichoke, bone marrow, wheat grass and farro porridge   16

.

 

Caramelized milk custard with crispy milk and sour cream   9

 

Grapefruit panna cotta with lime sorbet, candied macadamia and sherry jelly   8

 

Wild rice parfait with quince, sorghum sorbet and thyme   9

.

 

Cheese plate, chef's choice with accompaniments   14

 

5 course (one each from first 5 sections) dinner: $56 plus tax and gratuity

 *$3.00 supplement for squab

Please note that a tasting menu must be ordered by everyone at the table.

© Piccolo 2014