dungeness crab cake

little gem lettuces, black olives and piquillo peppers

truffle aioli, blood oranges

grilled asparagus with fried sprout leaves

pea,mint ricotta crostini

hazelnut mustard vinaigrette

Bar menu for March 2015

Potato and piquillo pepper cigars with ranch dressing

Zoe's salami with red onion plum mustard, arugula and Vella mezzo secco cheese

Dungeness crab fritters with pickled peppers and lime cardamom creme fraiche

Crispy Brussels sprouts with fennel meyer lemon aiol

Chick pea fries with tangerine salt and harissa

Chicken Wings with loquat chili glaze and burata crema

sweet onion and spinach tart with Comte cheese

charred tomato and bacon, pea sprouts

Chick pea fries with romesco

Tangerine salt. .rind.leaves.smoked paprika.cayenne and salt

Fried sage

Grilled asparagus with truffle aioli

Comte cheese