wood roasted bone marrow, sourdough, parsley + shallot

we take the marrow bones split in half before being gently smoked under oak for half an hour. seasoned with salt and sugar, they are torched / bruleed for service.

served with grilled sourdough brushed with beef fat, and a parsley salad mixed with sour cream, red wine vinegar, shallots. 

allergens |  gluten [r], dairy [r], sulphites [r], celery[r], mustard [m/c]