Starters

CORTEZ ISLAND “TOP DRAWER” oysters 3.25

COPPA DI TESTA 9

dandelion, radish, shallot

VEAL HEART TARTARE 13

foie gras, venturi schultz balsamic, tesa brioche

DESOLATION SOUND GOLDEN MUSSELS 12

red fife scone, herbs, aioli

MARINATED HERRING “ALLA SCAPETIA” 11

giardinaire and bagna cauda

ST. CANUT FARMS PIGLET LIVER PARFAIT 12

watercress, membrillo, trotter cake

SWEETBREAD IN AGRO DOLCE 15

DNA CHARCUTERIE 18

grissini and pickles

PRESSED FOIE GRAS 22

gingerbread, pumpkin mostarda, arugula flowers

Fresh Pasta

LOVAGE SPAGHETTI ALLA CHITARRA 15

piment de st. beatrix, egg yolk, cured goat liver

SOURDOUGH GNOCCHI 15

rustic sausage ragu, rosemary, orange

KING MANFRED’S RAVIOLI (C. 1266) 15

with the best parts of the duck

PORK BLOOD FARFALLE 15

confit piglet kidney carbonara

FAGOTTINI WITH ZANZARELLI BRODO 15

Mains

CARDOON AND BOUTON D’OR RISOTTO 19

ROAST LAMB SHOULDER WITH A SAUCE OF GOLD (C. 1340) 26

braised wild rice soubise

ST. CANUT FARMS “RACK OF PORK BELLY” 29

jerusalem artichokes, turnips, carrots, salsa dragoncello

BRAISED PICKEREL AND ITS OWN BOTTARGA 27

black garlic, pine mushrooms, agliatta

LIGHTLY CURED ARCTIC CHAR 28

borlotti beans, lardo butter, kale, salsa verde

CORDETTA… “A KIND OF OFFAL KEBAB” 21

polenta cooked in whey, romesco, lots of mint