dinner
5-10pm tues-sun
cold bar + conservas
+smoked trout roe 4
raw oysters 4ea
italicus mignonette, chili oil
+smoked trout roe 4
spicy bluefin tuna cannoli 12
house ‘nduja, pepperoncini aioli (2pcs)
chilled shrimp + artichoke leaves 22
calabrian chili cocktail sauce, lemon aioli (6pcs, u12)
cured scallop + pear 21
prosciutto XO sauce, crispy ham
celery root carpaccio 18
preserved truffle and herbs, sherry vinegar shallots, smoked trout roe
to start
fried olives stuffed with herbs 11
gorgonzola cream
+ cured spanish anchovy 7
herb caesar 18
artichoke, sourdough breadcrumbs
+ cured spanish anchovy 7
sourdough focaccia 8
anise + black caraway seed, whey caramel whipped butter
crab + n'djua arancini 12
taleggio, toum
handmade pastas
(half/whole portion)
mushroom lasagne 13/24
sheep’s milk besciamella, arrabbiata
fermented honey
cavatelli 13/24
lamb + hazelnut ragu,
fermented honey
shrimp and pork belly tortelli 19/28
butter poached shrimp, trout roe, bright herbs
plates
crispy skin branzino 34
caramelized parsnip puree, pistachio salsa verde
grilled and glazed pork belly 29
braised greens, whipped polenta, marsala bordelaise
fried chicken 25
whipped white beans, seasonal accompaniments
risotto with roasted squash ragu 13/25
crescenza cheese, blue basil
dessert
lasagna mille-feuille 14
crispy pasta, butternut goat cheese cream, candied hazelnuts, cajeta, rosemary
ramazzotti sambuca 3
affogato 8
tahini ice cream, espresso (decaf available)
ramazzotti sambuca 3
px sherry 8
coconut + butternut squash ice cream 6
candied macadamia, goat milk cajeta
blood orange sorbet 6
citrus supremes, bergamot olive oil
focaccia ice cream 8
magic shell, focaccia shortbread, smoked maldon