Vera Restaurant
The menu at Vera
Everybody at Vera eats the same thing on the same night. This is one evening of it: the menu changes with what came in that morning, and the shape of it does not.
Dinner 6:30 to 10:00 p.m., Tuesday through Sunday
The dining room
Five courses
$165 a person
In the dining room, from half past six.
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From the boats
Raw sea bream, bitter orange and green olive oil
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From the garden
Tomatoes from the kitchen garden, cold almond and basil
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The course between
Charred squid, white beans and preserved lemon
Usually the best thing on the menu.
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The fish
The morning's white fish, fennel cooked slowly, and a butter sauce
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To finish
Honey and olive oil cake, fresh sheep's cheese and figs
The Chef's Table
Eight courses
$240 a person
At the counter, at seven, for the six people sitting there.
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At the pass
An oyster with sea water granita
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At the pass
Crab from the morning, on toast, with brown butter
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The five courses
The dining room's menu, finished in front of you
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Before the sweet
Sheep's milk yogurt, lemon leaf and honey
Three more courses than the dining room, and the ones that are too small to send across a room.
At the early sitting
For children
Welcome at the early sitting, with a shorter menu of their own.
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To start
Bread, butter and cucumber
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Then
Grilled fish with lemon and crushed potatoes, or pasta with butter and cheese
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To finish
Fruit from the garden and a scoop of ice cream
The counter is adults only, which is a matter of stools rather than of policy.