Hours: Dinner daily.
Mix of kalamata, cerignola and nicoise olives with calabrian chilies
Aleppo pepper, sea salt
roasted garlic dressing, breadcrumbs, parmesan, bottarga
crushed almonds, spanish olive oil
cippolini onions, tomatoes, moroccan spiced yogurt
green garlic, peas fennel basil
lemon pound cake, sweet corn ice cream ( suggested pairing: Navarre pineau des charentes rose)
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