Park Avenue Spring

Split with Cat, Hilary, and Ben: crispy artichokes with malt vinegar aioli, parmesan risotto with chive butter and poached egg.

Starter: proscuitto salad with frisee, quail eggs, and mozzerella dressed with citrus dressing.

Main course: fruitti de mare & seared squid ink pappardelle, chorizo and fresh parsley.

Dessert: Pimm's Cup float.

Tikal Amorio malbec.