Lunch

soup of the day — 10
fried artichokes with lemon, chili-flake, sea salt —14
crispy testa, pickled mustard seeds, fennel pollen, spring pea — 20
arancini: nduja risotto, mascarpone, robiola, salsa verde —18
burrata, roasted tricolor carrots, citrus reduction, gremolata- 24
mozzarella di bufala, prosciutto s. daniele — 25
little gem salad, hazelnut vinaigrette, asparagus, snap peas, red cabbage, shaved parmesan cheese— 14
add grilled chicken + 8
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PASTA
casarecce: wagyu oxtail ragu, bitter greens, pecorino — 26
bavette cacio e pepe: grana, pecorino, black pepper, olive oil —24
cavatelli alla norma: charred eggplant, tomato, pickled pepper; shaved smoked ricotta —24
squid ink paccheri: new zealand cockles, nduja, baby kale, garlic breadcrumbs — 28
tagliatelle: organic beef, veal, pork bolognese — 26
housemade orecchiette: broccoli rabe, organic sausage, pecorino – 24
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SANDWICHES on artisan breads — 18
prosciutto asiago arugula baguette
grilled marinated vegetables, pecorino, arugula; focaccia
grilled chicken breast: avocado, herbal mayo, tomato, arugula; focaccia
pan bagnat: tuna, egg, spring onion, olives, arugula, tomato, anchoy vinaigrette; ciabatta
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FROM THE PLANCHA
pan seared branzino: crispy marble potatoes, spinach, salsa verde — 38
dry-aged gruyere burger: bone marrow cipollini agrodolce, spiced curly fries —24
sliced new york strip steak; arugula, shaved parmigiano, aged balsamic— 34
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