A featured dish from our Afternoon Tea-style lunch.
Mosso clams, tairagi clams, artichoke, and butterbur buds are individually marinated and served with a sauce made from Pedro Ximénez and sherry vinegar.
This dish follows an agridulce style, balancing sweetness and acidity, and is finished with a cassis tuile.
*This menu item is not always available. Offerings may vary depending on the season and ingredient availability.
We operate on a reservation-only basis, with bookings required at least two days in advance. Please make your reservation here.
