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    • Sfizi

    • Crispy polenta

      12

      with bacala mantecato, chives and caviar

    • Spelt flour crostini

      6

      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

      7

      with rapini, pecorino, grilled red onion and fennel pollen

    • Chicken liver crostini

      6

      with tangerine mostarda

    • Antipasti

    • Burrata di puglia

      18

      with marinated zucchini, dandelion, white anchovy and sourdough bruschetta

    • Wild greens 'misticanza'

      14

      with aged wine vinegar, extra virgin olive oil and parmigiano

    • Prosciutto di parma

      21

      with white asparagus, pickled rhubarb and salsa gribiche

    • Spicy octopus and clams in fava bean brodetto

      18

      with pickled ramps, citrus and braised fennel

    • Market crudo

      MARKET

      with cucumber, ginger, fresh chilies, coriander and allium flowers

    • Vitello tonnato

      17

      with salt packed capers, lemon, parsley and olive oil

    • 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 ricotta, spinach and charred spring onions

    • Spelt flour cavatelli

      22

      with spring vegetables, ramp butter, hen of the woods and almond pesto

    • Buckwheat spaghetti

      23

      with nebrodini, asparagus, sweet onion crema and wild fennel

    • Secondi

    • Tautog

      27

      with asparagus, potato and rhubarb salmoriglio

    • Roasted halibut

      35

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

    • Sweet pork sausage

      25

      with pepperonata, broccoli rabe and farro antica

    • Chicken roulade

      29

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

    • Grilled bone-in beef ribeye

      48

      with charred leeks, roasted potatoes and allium butter

    • Provencial white asparagus

      34

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

    • Dolci

    • Rhubarb and ricotta

      13

      with candied sorrento lemons, violets and sicilian pistachio gelato

    • Bomboloni

      14

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

    • Saffron honey bun

      14

      with poppy seed streusel, golden raisins and verjus sherbet

    • Caramel milk chocolate mousse

      14

      with chocolate crumb, cherry port reduction and sassafras gelato

    • Strawberry cheesecake

      13

      with candied almond, marinated cherries and strawberry kaffir gelato

    • Mango granita

      13

      with spicy aleppo meringue, tapioca pearls and mint

    • House Chocolates & Biscotti

      10
    • Gelati e Sorbetti

      12