Take-away #16
16:30 – 21:00
Sourdough focaccia
(V) with cultured butter – 55
(VE) with Castelvetrano Nocellara olives – 60
with pork rillette and rhubarb mustard – 65
Dishes
Selection of italian charcuterie, pickled seasonal vegetables – 125
(V) Housemade fresh cheese, kale, elderflower, focaccia crumbs – 95
Handcut beef tartare, fennel, ramson – 135
Cabbage shoots, bergamot, buttermilk, mortadella – 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
Hindsholm – 175
Hindsholm pork sausage, buffalo mozzarella, ramson, pecorino
(V) Shrooms – 155
Blue oyster mushrooms, buffalo mozzarella, garlic, rucola
Dessert
(V) Dark chocolate mousse – 75
rose hip, caramelised Sicilian almonds