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