'Drinkings'

• Prickly Citrus Pear
  Cactus fig puree, citron vodka, spash of fresh lemon sour
  8.0
• Amanda’s Margarita
  Gold tequila, blood orange purée, house sour & TripleSec
  8.0
• Mojito 'Mio'
  White rum with muddled mint, limes & sugar with a candied mint
  8.0
• Pine-Apple Martini
  House vodka, sour apple, splash of pineapple juice & pineapple chips
  8.0
• Pisco Sour
  Pisco, house  sour & bitters
  8.0
• Acai Martini
  Acai purée, Cachaca & a splash of Guanabana purée
  8.0
• Chino's Mexi-Cosmo
  White tequila, TripleSec, house sour & cranberry juice
  8.0
• Annie's (Always) Summertime
  Aperitif white wine with muddled strawberries, oranges & sugar with a splash of soda water
  8.0
• Caipirinha
  Cachaça with muddled limes & sugar
  8.0
• El Embajador
  P.R. Don Q Crystal white rum, peach liquor, house sour & mango purée
  8.0

Desserts

 

• Selection of cheeses with pairings
  14.0
• Butterscotch pot de cream, warm toast foam
  8.0
• Lime mousse, graham cracker crumble, gin & tonic jelly, lime sorbet
  8.0
• Crispy apple dumplings, apple radish salad and ginger maple ice cream
  8.0
• Pineapple carpaccio with grapefruit 2-ways
  8.0
• Marscarpone nougat, caramelized pears, lady finger-pistaschio crumble
  8.0
• House made sorbet and ice cream
  7.0
• Chocolate, chocolate, chocolate
  9.0

Dinner

STARTERS

• Beef carpaccio del maestro, preserved mushrooms, poached quail egg
  13.0
• Foie Gras Ballotine, corn pancake, rhubarb-strawberries compote
  15.0
• Green asparagus salad, burrata cheese, preserved truffles
  13.0
• Duo of Hamachi, grilled and jalapeño ceviche, lemon sorbet
  15.0
• Spring mix greens, balsamic vinegar and extra virgin olive oil
  9.0

MIDDLE

• Maccheroni  risotto style, Porcini mushrooms two-ways
  17.0
• Rabbit  wontons, roasted rack and loin, Nepitella
  16.0
• Sautéed veal sweetbreads, Morel mushrooms Madeira sauce
  16.0
• Cuttlefish stew topped with English peas, croutons
  15.0
• Pan seared soft shell crab, confit red peppers, flat parsley froth
  16.0

MAIN DISHES

• Basil pesto risotto topped with tempura sqaush blossoms
  22.0
• Grilled Escolar, vegetables escabeche, saffron sauce
  25.0
• Pan seared wild Rockfish, garlic ramps, Manila clams, clam froth
  26.0
• Roasted black cod, crushed potato, brandade, green beans, red wine sauce
  26.0
• Grilled squab "Al Mattone", caramelized endive, cherry sauce
  26.0
• Roasted spring lamb, fricassee of fava beans and beech mushrooms, pancetta, thyme roasting jus
  28.0
• Roasted suckling pig, finely mashed potatoes, sherry shallot sauce
  26.0
• Eco-friendly beef grilled medium rare, white asparagus, honey-barbera sauce
  65.0

Lunch

STARTERS

• Mixed greens with radish, pecorino cheese, lemon citronette
  8.0
• Beef Carpaccio del ‘Maestro,’ quail eggs, preserved mushrooms
  8.0
• Spicy Pan fried prawns, crispy spinach, garlic, capers
  8.0
• Ballotine of foie gras, huckleberry sauce, toasted corn bread
  15.0
• Plancha seared scallop, quinoa risotto, spicy vanilla sauce
  9.0

MAIN

• Gratin of Soft polenta, sauté forest mushrooms, parmesan froth
  12.0
• Grilled Swordfish, carrots-lemongrass puree, spicy molasses sauce
  16.0
• Deep fried breaded cat fish, winter vegetables salad
  13.0
• Pan seared rockfish, baby vegetables stew in littleneck clams broth
  16.0
• Duo of Roasted loin and thin sliced legs of lamb, crushed potato, thyme roasting jus
  18.0
• Medium rare grilled venison, mix greens, fried artichoke
  18.0
• Slow braised beef cheeks in red wine, finely mashed potatoes
  17.0