MENU

    • Sfizi

    • Crispy polenta

      12

      with bacala mantecato, chives and caviar

    • Spelt flour crostini

      7

      with smoked trout, horseradish, pickled shallots and watercress

    • Ricotta crostini

      6

      with sicilian pistachios and orange zest

    • Warm marinated olives

      7

      with citrus & rosemary

    • Soppressata and white bean bruschetta

      6

      with rapini, pecorino, grilled red onion and fennel pollen

    • Antipasti

    • Burrata di puglia

      18

      with cilento white figs, crispy prosciutto, aged balsamic vinegar and toasted sourdough

    • Warm celery root and roasted pear salad

      15

      with radicchio, watercress, pecorino and walnuts

    • Prosciutto di parma

      21

      with white asparagus, pickled rhubarb and salsa gribiche

    • Spicy grilled octopus

      18

      with boiled potatoes, ‘sapori di mare’ maionese, fennel bulb and celery leaf

    • Yellowfin tuna crudo

      19

      with bottarga di tonno, cucumber, radish and citrus

    • Pasta 'dalla nostra tavola'

    • Tagliatelle

      27

      alla bolognese (traditional ragù with beef short rib, pancetta and chicken livers)

    • Spring lamb tortelloni

      24

      with fava beans, mint, lemon zest and pecorino di fossa

    • Strozzapreti

      22

      with tomato, pecorino, and house cured local pork belly

    • Pappardelle

      26

      with smoked rabbit sugo, sweet peas, tomato and prosciutto

    • Linguine alle vongole

      24

      in bianco (clams, white wine, garlic, lemon and parsley)

    • Ravioli

      24

      with sheep's milk ricotta, spinach and charred spring onions

    • Spelt flour cavatelli

      21

      'cacio e pepe'

    • Buckwheat spaghetti

      23

      with nebrodini, asparagus, sweet onion crema and wild fennel

    • Secondi

    • Bone-in skate wing

      25

      with asparagus, potato and rhubarb salmoriglio

    • Roasted black bass

      32

      with artichoke stew (potatoes, olives, charred spring onions, basil, mint, colatura)

    • Veal and pork sausage

      25

      with umbrian lentils, cipollini and glazed carrots

    • Grilled bone-in beef ribeye

      48

      with charred leeks, roasted potatoes and allium butter

    • Chicken roulade

      29

      with 'risi e bisi' (vialone nano rice, peas, morels, and fiddlehead ferns)

    • Provencial white asparagus

      38

      alla Milanese (duck egg, parmigiana, green spring vegetable and roasted mushrooms)

    • Dolci

    • Frozen walnut and nardini caramel

      14

      with chicory chocolate cream, carrot torta and cara cara orange

    • Bomboloni

      13

      warm glenn flour doughnut with hazlenut praline, mocha ganache and passionfruit sorbetto

    • Caramel milk chocolate mousse

      14

      with chocolate crumb, cherry port reduction and sassafras gelato

    • Blood orange-elderflower granita

      13

      with poached rhubarb, prosecco gelee and basil meringue

    • Rhubarb and ricotta

      13

      with candied sorento lemons, violets and sicilian pistachio gelato

    • Vanilla panna cotta

      13

      with glazed tangerines, sesame crisps and frosted raspberries

    • House Chocolates & Biscotti

      10
    • Gelati e Sorbetti

      12