Tuesday to Friday
11 a.m. – 2 p.m.

   smoked olives   5


quiche of the day   8


Bread and butter    4


leek, nettle and potato soup      6


early spring harvest salad

olive oil fried sourdough, parmesan, pickles   13


open-faced confit chicken sandwich

anchovy emulsion, parmesan   14


burrata and beet salad   16

grilled dandilion and radicchio, pumpkin seed



spicy greens, olives, parmesan   16

pork ragu, mushrooms  17


fresh-caught fish of the day   MP


three-egg omelette

mushroom, brie, sourdough bread   15


yogurt sorbet

rhubarb, buckwheat  6

As we pride ourselves on placing a premium on the availability and seasonality of all ingredients, the lunch menu above is subject to slight changes.