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