BEEF TAGLIATA

Dry-aged loin of Gozitan beef, celeriac puree, roasted mushrooms, & beef jus

GROUPER FISH POT

Poached local grouper, mussels, shrimp, fennel, potatoes in a rich saffron-romesco broth

DUCK A LA APICIUS

Duck leg braised in wine with Roman herbs and spices, roasted sunchokes, melted leeks

VEGETABLE ARROZ CALDOS (vg)

Spanish soupy-rice with artichokes, mushrooms, scallions, lemon-garlic sauce, pickled chilies

CAROB-BRAISED PORK SHOULDER

Gozitan mole sauce, baby potatoes, peppered gbejna, mustard greens