Two courses, $60. That's it.
From the same menu we always cook, just with a smaller number next to it.
Start with charcoal-roasted scallops in white port and garlic, or a Caesar with Cantabrian anchovies.
Then choose your main – a 10oz strip steak with beef fat fries, or the lobster roll with garlic butter, béarnaise, and beef fat fries on the side (add $10 for the lobster). There’s also ricotta dumplings with summer squash and fresh herbs, and roasted hake with vinegar peppers and basil, if you’re after something lighter.
Finish with sticky toffee pudding and milk ice cream, blueberry and basil whipped cheesecake, or a mixed berry and olive oil sundae.
Add a Sour Cherry Negroni – Fords Gin, Campari, Martini Rubino, sour cherry – for $18.
