Dinner

STARTER
fried artichokes with lemon, mint, chili-flake, sea salt — 14
arancini: n'duja, mascarpone, robiola, salsa verde — 18
housemade ricotta, apricot jam, bee-pollen, country bread — 15
burrata, roasted tricolor carrots, citrus reduction, gremolata - 24
testa croquette, pickled mustard seeds, fennel pollen, aioli — 20
little gem salad, hazelnut vinaigrette, asparagus, snap peas, red cabbage, shaved parmesan cheese— 16
local mozzarella di bufala, 18 months prosciutto san daniele — 25
three cheeses, honeycomb, and artisan bread —20
annelies (cow, swiss), poseidon’s pyramid (goat, france) , pecorino camomilla (sheep, italy)
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PASTA
bavette cacio pepe: grana padano, pecorino, black pepper, olive oil — 24
cavatelli alla norma— 24
charred eggplant, tomato, pepper, mint, smoked ricotta salata
squid ink paccheri: new zealand cockles, nduja, baby kale, garlic breadcrumbs — 28
tagliatelle bolognese: organic beef, veal, pork ragu —26
casarecce: wagyu oxtail ragu, bitter greens, pecorino, grana padano — 26
orecchiette broccoli rabe — 26
sausage, b&g pepper, pecorino
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SECONDI
crispy filet of branzino — 38
crispy marble potatoes, spinach, salsa verde
spicy octopus: stewed fagioli, baby kale, bombetta di calabria — 34
roasted organic chicken breast— 32
fregola sarda, spring onion, shishito, diavolo sugo
berkshire pork sausage with chickpea, peppercorn and parmigiano — 38
peperonata, villa mandori aged balsamic
sliced, porcini-rubbed NY strip steak — 48
crispy polenta, wild mushrooms, cipollini
jumbo tiger prawns, crisped angel hair, grilled verdure, housemade italian xo sauce – 36
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CONTORNI
sautéed broccoli rabe, anchovy butter —12
crispy fingerlings, pecorino —12
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