Dinner
Menu #29
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 quince mustard – 65
Drinks
Negroni – 109
Gin & Botanical Tonic – 109
Glass of wine – 100
Dishes
Selection of Italian charcuterie, pickled seasonal vegetables – 155
Handcut beef tartare, coal emulsion, salsify, Piedmont hazelnuts – 135
(VE) Kale, radicchio, celeriac, orange, pickled rhubarb – 95
(V) Carrots, elderflower sauce, Sicilian almonds – 95
Brussel sprouts, charcuterie, preserved ramson – 95
(V) Roasted polenta, leek, oyster mushrooms, salted ricotta, black truffle – 125
Pizza
# Made on sourdough with ancient grain varieties #
(VE) Marinara – 115
Siccagno tomato sauce, garlic, oregano, EVOO
(V) Margherita – 145
Siccagno tomato sauce, buffalo mozzarella, basil
Rianata – 165
Siccagno tomato sauce, anchovy, red onion, pecorino, oregano
Culaccia – 175
Culaccia, buffalo mozzarella, preserved ramson
Lardo – 185
Black pig lardo, kale, buffalo mozzarella, fermented chili
(V) Shrooms – 175
Blue oyster mushrooms, buffalo mozzarella, garlic, micro rucola
Dessert
(V) Dark chocolate semifreddo – 75
mascarpone, caramel honeycomb
(V) Coffee pannacotta – 75
coffee syrup