Dinner

Menu #45

(VE) Salted Sicilian almonds – 40

(VE) Castelvetrano Nocellara olives – 55

(VE) Sourdough focaccia, Sicilian extra virgin olive oil – 55

(VE) Sourdough chips – 55

Negroni – 115

Gin & Tonic – 115

Vermouth & Tonic – 115

Glass of wine – 100/150

First bottle of water is on us, extra water – 20

Selection of Italian charcuterie, seasonal pickled vegetables – 165

(V)Leeks, charred leeks, smoked caper cream, brussel sprouts -140

Handcut beef tartare, mustard-lemon emulsion, wild watercress, cured egg yolk – 155

(V) Winter salad, apple, fennel, pickles, cabbage, kale, kimchi dough – 125

(V) Celeriac risotto, primosale, , mushrooms, ramson capers – 150

Rib eye, danish organic beef, fries, parmi-mayo – 295

# Made on sourdough with ancient grain varieties #

(V) Marinara – 155
Siccagno tomato sauce, garlic, oregano, EVOO

(V) Margherita – 165
Siccagno tomato sauce, buffalo mozzarella, basil

Rianata – 205
Siccagno tomato sauce, anchovy, red onion, pecorino, oregano

(V) Shrooms – 205

blue oyster mushrooms, buffalo mozzarella, garlic, fresh herbs

Hindsholm – 240

Hindsholm pork sausage, buffalo mozzarella, leeks, 30 months Parmigiano Reggiano, house-made fermented chilli

(V) Three Cheese – 225

Buffalo mozzarella, gorgonzola, Blaue potatoes, provoke, sage

Respeck – 240

buffalo mozzarella, radicchio, speck, almonds cream

Goat ‘Nduja – 240

Buffalo mozzarella, house-made fresh goat cheese, preserved ramson, Nduja

(V) Tiramisurt – 80

Mascarpone, sourdough shokupan

(V) Dark chocolate mousse – 80

pear compote, fennel

Do you have any questions regarding food allergies or intolerances please do not hesitate to contact our Sta