Dinner
Menu #22
Snacks
(VE) Salted Sicilian almonds – 25
(VE) Castelvetrano Nocellara olives – 35
(VE) Sourdough focaccia, Sicilian extra virgin olive oil – 50
Sourdough focaccia, pork rillette and rhubarb mustard – 65
Drinks
Negroni – 109
Gin & Botanical Tonic – 109
Glass of wine – 100
Dishes
Selection of Italian charcuterie, pickled seasonal vegetables – 135
Handcut beef tartare, charcoal emulsion, cucumber, mint – 135
(V) Romaine salad, yoghurt, pickled pine, Sicilian almonds – 95
(V) Housemade fresh cheese, new potatoes, nettles – 95
Asparagus, 24months old Parmesan, lardo, focaccia crumbs – 105
Pizza
# Made on sourdough with ancient grain varieties #
(VE) Marinara – 105
Siccagno tomato sauce, garlic, oregano, EVOO
(V) Margherita – 135
Siccagno tomato sauce, buffalo mozzarella, basil
Rianata – 155
Siccagno tomato sauce, anchovy, red onion, pecorino, oregano
Hindsholm – 175
Hindsholm pork sausage, chili, buffalo mozzarella, asparagus, salted ricotta
Mortadella – 165
Mortadella, ramson, buffalo mozzarella, housemade goat cheese
(V) Shrooms – 165
Blue oyster mushrooms, buffalo mozzarella, garlic, micro rucola
Dessert
(V) Mascarpone – 75
sea buckthorn sorbet, Sablèe
(V) Semifreddo – 75
poached rhubarb, 70% dark chocolate