STARTERS

Garlic Mussels 18.

piperade, paprika, buttered crumbs

House-Made Cavatelli 19.

jumbo lump crab, shiitake, whole grain mustard sauce

Foie Gras Bisque 22.

lobster, roasted beech mushroom, saba, chive

Spanish Octopus 18.

gigande bean, roasted poblano, saffron aioli

ENTREES

Wild Isles Salmon 31.

white bean, fennel, olive salad, smoked tomato butter

Mahi Mahi 31.

cauliflower biryani, raita, cashew chutney

Barramundi 32.

barley, spinach, marinated red onion, roasted garlic skordalia

Tuna 32.

black pepper, smoked potato, asparagus, sauce gribiche

*changes seasonally as ingredients become available at their peak.