GOOD FRIDAY TAKEOUT MENU
SPRING PEA VELOUTÉ 25
silken purée of spring peas finished with crème fraîche, sourdough croutons & fresh chives
serves 3–4
FRITTURA DI PESCE 40
lightly battered & fried calamari & black tiger shrimp served with calabrian chili lime aioli
serves 3–4
BACCALÀ FRITTO 35
wild caught cod, lightly salted & fried, served with fresh lemon
serves 3–4
ZUPPA DI PESCE 40
wild caught cod, mussels, clams, black tiger shrimp & calamari simmered in a seafood tomato broth
serves 3–4
LASAGNA 75
house-made bolognese & mozzarella layered lasagna
serves 6–8
PASTA FRUTTI DI MARE 35
mussels, clams, black tiger shrimp & calamari in tomato sauce with linguine
serves 1–2
BRAISED LAMB SHOULDER 50
slowly braised lamb served with chive mashed potatoes & seasonal vegetables
serves 3–4
SEASONAL VEGETABLES 20
broccolini, carrots & red peppers
serves 3–4
CHIVE MASHED POTATOES 20
whipped mashed potatoes with fresh chives
serves 3–4
CAESAR SALAD 25
house caesar dressing, applewood smoked bacon, parmigiano reggiano & croutons
serves 3–4
GARLIC BREAD WITH CHEESE 8
garlic buttered ciabatta with melted mozzarella
serves 1–2
BRAISED HEIRLOOM CARROTS 18
slow cooked heirloom carrots with roasted garlic confit & fresh thyme
serves 2–3
BRUSSELS SPROUTS 24
lightly fried tossed in sweet jalapeño sauce with hummus, crisp pancetta, roasted walnuts, sweet drop peppers & pomegranate labneh
serves 2–3
BLUEBERRY SCONES 20
freshly baked buttery scones finished with icing sugar & sweet glaze
serves 2–3
CARROT CAKE 20
moist spiced carrot cake, layered with silky dairy-free frosting
serves 4