Cultured butter, sea salt.

Cantabrian, lemon, parsley, on toast.

Castelvetrano, citrus oil, rosemary.

Honey, chili, warm pita.

Rosemary, smoked salt.

Spring's first asparagus, gruyère, flaky pastry.

Lightly fried, lemon aioli, market herbs.

Buttermilk, dill, breadcrumb, radish.

Peach, basil, aged balsamic, olive oil.

Hand-cut, capers, egg yolk, grilled bread.

Chickpea, paprika, charred lemon.

Pistachio, labneh, orange.

Roasted slowly, lemon-pan jus.

House pasta, sage, hazelnut, parmigiano.

White bean, charred fennel, salsa verde.

Hanger steak, herb butter, fries.

House pasta, pecorino, black pepper.

Arborio, thyme, parmigiano.

Slow-braised, mint, ricotta salata.

Whole fish, salsa verde, lemon.

Tomato, basil, mozzarella.

Harissa, labneh, dill, lemon.

Pine nut, raisin, chili oil.

Rosemary, sea salt, aioli.

Lemon, shallot, olive oil.

Three cheese, toasted crumb.

Local berries, mint, a splash of prosecco.

Citrus, crème fraîche.

Espresso poured over vanilla gelato.

Mascarpone, espresso, cocoa.

Sea salt, olive oil, crème fraîche.

Usually something Italian.

Gin, Campari, sweet vermouth, orange.

Aperol, prosecco, soda.

Bourbon, bitters, orange.

Crisp, dry, seasonal.

Rotating, ask your server.

Lemon, mint, soda.

Blood orange or grapefruit.

Single or double.