Radishes and Goat Butter with Smoked Sea Salt.
Charcuterie Plate: House made soppressata, spicy coppa, pork pie, head cheese, sausage with macadamia nuts and raisins wrapped in house-cured bacon, foie-gras trotter terrine; pickled red onions and asparagus, bread & butter pickles; grainy mustard, beer mustard.
Grilled Mackerel with Fresh Chickpea Puree and Orange on Toasted Rustic Bread.