pictured is my opening Kitchen Crew, some have moved on and some are still with us!
SMALL PLATES
Soupe de Poissons $10
Marseilles’ famous puréed Fish soup, Rouille, Parmesan
Little Flamenco Dancers $12
Pork, Serrano Ham and Fontina Cheese involtini; Tomato, Olive and Caper sauce
Margherita Pizza $14
Tomato, Basil, Mozzarella
Amatriciana Pizza $16
house cured Guanciale, San Marzano Tomatoes, Pecorino
Pizza alla Diavolo $16
shaved Salumi, Garlic and Red Chili Flakes
Scallop Crudo with Piquillo Pepper Granite $16
Mint and Citrus cured diver Scallop, organic Sicilian Citrus Olive Oil
Salt and Pepper Moroccan Calamari and Octopus $18
deep fried Calamari and Octopus with Harissa powder, Green Charmoula
AMERICAN BERKSHIRE PROSCIUTTO AND BURRATA $18
Di Stefano Artisan Burrata, Brioche Crostini, Fig Jam
Carpaccio of Octopus $18
Truffle Aioli, Arugula, Asparagus & Truffle Salad, shaved Manchego, Brioche Crostini
New Caledonia Sweet Blue Prawn Crudo $18
Sashimi grade Spot Prawns, Tomato Confite, Artichokes, Basil
Papillon of New Caledonia Blue Prawns and Burgundy Truffles $30
crispy Butterflies of sweet Blue Prawns, Cabbage Salad, Truffle Beurre Blanc
Paleta Iberica de Bellota $42
Cinco Jotas pure bred Iberico shoulder Ham aged two years
Tomato Olive Focaccia, Green Tomato Jam, shaved Idiazabal Cheese
BIG PLATES
Squid Ink Chitarra Pasta in Guazetto $28
Greek Branzino, Mussels and Shrimp in a Saffron Tomato Brodo, hand cut Squid Ink Pasta
BUCKWHEAT PASTA WITH RABBIT RAGU $28
hand rolled Buckwheat Pasta, Rabbit Ragu, Sicilian organic Citrus Olive Oil, aged Pecorino
Crispy John Dory $32
New Zealand St. Pierre, Chorizo Croquette, Saffron Aioli
SPIT ROAST JIDORI CHICKEN $26
Chickpea Fries, Ratatouille, Preserved Lemon Jus
Daube of Slow Braised Wagyu Beef Cheek $36
baked Ricotta galette, Cherry Tomato confite, Pumpkin Seed Crumble, Micro Arugula
Filet of Beef with Artichokes and Truffles $48
Potato Puree, caramelized Onions and Bacon, Artichokes & Burgundy Truffles
SWEETS & TURKISH COFFEE
Moroccan Donuts and Harissa Hot Chocolate $9
house made Donuts, Cinnamon Sugar, spicy Hot Chocolate
Turkish Coffee $10
Honey and Cardamom flavored Coffee prepared and served in a copper Ibrik
When asked by a social-climbing Paris hostess how he liked his truffles, Curnonsky replied,
“In great quantity, Madame. In great quantity.”
~ Curnonsky (Maurice Edmond Sailland), French writer (1872-1956)
Filed under: Charcuterie, Cheese, Chef, children, dessert, family, Food, Foodie, French, Gastronomy, History, Italian, Mediterranean, Restaurants, son, Spanish, wine Tagged: Amatriciana Pizza, AMERICAN BERKSHIRE PROSCIUTTO AND BURRATA, Blue Prawns, BUCKWHEAT PASTA WITH RABBIT RAGU, Burgundy, Carpaccio of Octopus, Citrus Olive Oil, Crispy John Dory, Curnonsky, Daube of Slow Braised Wagyu Beef Cheek, Filet of Beef with Artichokes and Truffles, Fish Soup, Fontina Cheese involtini, Green Tomato Jam, Kitchen Crew, Little Flamenco Dancers, Margherita Pizza, Marseilles, Maurice Edmond Sailland, Moroccan Donuts and Harissa Hot Chocolate, Morocco, New Caledonia, New Caledonia Sweet Blue Prawn Crudo, Paleta Iberica de Bellota, Papillon of New Caledonia Blue Prawns and Burgundy Truffles, Pizza alla Diavolo, Prawns, Rouille, Salt and Pepper Moroccan Calamari and Octopus, San Marzano Tomatoes, Scallop Crudo with Piquillo Pepper Granite, Serrano Ham, Soupe de Poissons, SPIT ROAST JIDORI CHICKEN, Squid Ink Chitarra Pasta in Guazetto, St. Pierre, truffles, Turkish Coffee
