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