Squid Ink Chitarra Pasta with Uni $18
chilled hand rolled Chitarra Pasta with fresh Dungeness Crab
Sea Urchins and Zucchini Blossom Pesto 
Diver Scallop, Piquillo Pepper Granite and Lime Crudo $16
Mexican Diver Scallops drizzled with Kaffir Lime Ginger vinaigrette
Piquillo Pepper Granite, Bautista Creek Finger Limes and Organic Sicilian Hot Pepper Olive Oil
Crunchy Moroccan Scallop $16
Mexican Diver Scallop wrapped in Potato, Green Charmoula Vinaigrette, fried Mint
Bistilla Spring Rolls $16Ras el Hanout spiced Chicken with Green Onion Spring Rolls, Marcona Dipping Powder
Di Stefano Artisan Burrata Caprese $16
Slow cooked Cherry Tomatoes, Pesto, Sicilian Organic Citrus Oil
House Pickled Currant Tomatoes, Fig Vincotto and Di Stefano Burrata
Carne Cruda $19
hand chopped raw Beef Filet Mignon tossed with Lemon Juice, smoked Maldon Salt, Arugula and Truffle Pesto, shaved Parmesan, Brioche Crostini
Turkish Coffee $10
Honey and Cardamom flavored Coffee served in a Copper Ibrik
Mignardises: Basil and Pine Nut Milkshake with fried Basil
Photographed by Chef Francois de Melogue 2013
Filed under: Chef, dessert, family, Food, Foodie, French, Gastronomy, History, Italian, maman, Mediterranean, Restaurants, wine Tagged: Carna Cruda, Chitarra, Cruda, dinner, finger limes, food, onion spring, scallop, Sea Urchin, sea urchins
