Dinner

Menu #26

Snacks

(VE) Salted Sicilian Pizzuta almonds – 35

(VE) Castelvetrano Nocellara olives – 40

(VE) Sourdough focaccia, Sicilian extra virgin olive oil – 50

Sourdough focaccia, pork rillette and radicchio mustard – 65

Drinks

      Negroni – 109

        Gin & Botanical Tonic – 109        

Glass of wine – 100

Dishes

Selection of Italian charcuterie, pickled seasonal vegetables – 145

Handcut beef tartare, rucola, 24 months Parmesan – 135

(V) Hokkaido pumpkin, brown butter, autumn leaves, focaccia crumbs – 95

Stuffed savoy cabbage rolls, bergamot vin blanc, herbs – 105

(V) Beetroots, yoghurt, dill, sicilian almonds – 95

(V) Radicchio, housemade fresh cheese, rhubarb vinaigrette – 95

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 – 165
Hindsholm pork sausage, fermented chili, buffalo mozzarella, leek, ricotta

Culaccia – 175
Smoked culaccia, broccoli, buffalo mozzarella, housemade goat cheese

(V) Shrooms – 165
Blue oyster mushrooms, buffalo mozzarella, garlic, micro rucola

Dessert

(V) Dark chocolate semifreddo  – 75
beetroot mousse, cocoa crumble

(V) Poached quince – 75

mascarpone, lemon cream, oat & almonds