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