Spring Menu - Starters and Small Plates

Toasted rye bread, tzatziki cream cheese, lemon and caper butter sauce

Cornichons - Red Onion Marmalade Toasted Sourdough

Chickpea Salsa - Pomegranate Molasses Brown Butter Hazelnut - Dukkah

Smoked Applewood Cheese - Pine Nuts Ratatouille - Balsamic Glaze - Basil Oil

Sundried Tomato Romesco - Olive Dust Crushed Almonds - Fig Balsamic