Take-away #18

 16:30 – 21:00

Sourdough focaccia

(VE) with Sicilian extra virgin olive oil – 50

(VE) with Castelvetrano Nocellara olives – 60

with pork rillette and rhubarb mustard – 65

Dishes

Selection of Italian charcuterie, pickled seasonal vegetables – 135

Potatoes, creme fraiche, preserved ramson, bottarga  – 105

(V) Zucchini, spring onion, fava beans, yoghurt, oregano – 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

Hindsholm – 165
Hindsholm pork sausage, fermented chili, buffalo mozzarella, new garlic, pecorino 

(V) Shrooms – 165
Blue oyster mushrooms, buffalo mozzarella, garlic, micro rucola