dinner
5-10pm tues-sun
cold bar
+smoked trout roe 4
raw oysters 4.5ea
italicus mignonette, chili oil
+smoked trout roe 4
spicy bluefin tuna cannoli 12
house ‘nduja, pepperoncini aioli (2pcs)
chilled shrimp + artichoke leaves 24
calabrian chili cocktail sauce, lemon aioli [6pcs, u12]
cured scallop + apple 23
shaved celery, galangal, bergamot
to start
fried olives stuffed with herbs 11
gorgonzola cream
+ cured spanish anchovy 7
herb caesar 14/24
artichoke, sourdough breadcrumbs
+ cured spanish anchovy 7
sourdough focaccia 5/9
anise + black caraway seed, whey caramel whipped butter
crab + n'djua arancini 16
taleggio, toum
confit + fried chicken wings 16
calabrian chili jam [3 pc whole wings]
handmade pastas
[half/whole portion]
mushroom lasagna 17/29
sheep’s milk besciamella, arrabbiata
fermented honey
cavatelli 17/29
lamb + hazelnut ragu,
fermented honey
shrimp and pork belly tortelli 22/31
butter poached shrimp, trout roe, bright herbs
plates
whole crispy skin branzino 38
brown butter corn puree, pistachio salsa verde
grilled pork belly 31
guanciale + date relish, caramelized pear
risotto with summer squash 17/29
crescenza cheese, balsamic roasted shallot
dessert
lasagna mille-feuille 14
chocolate diplomat cream, red wine poached pear
spiced sweet potato + coconut ice cream 7
candied macadamia, sumac, lemon basil
limoncello donut 7
preserved lemon cream [n/a option available]