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CRISPY PIGS EARS....7
with dandelion and tartare sauce
RIBOLITA....9
with whipped lardo crostino
PORCHETTA DI TESTA....10
salted lemons, radish and mustard leaves
SCALLOP CRUDO.....12
meyer lemon, bottarga, basil, musto cotto
CIASCULO....12
“a kind of tartare”
LAMB CARPACCIO....13
with fried potatoes, green garlic and romesco
BBQ OCTOPUS.....13
chickpeas, pickled onions, watercress, aioli
LOCAL BURRATA.....14
sprouting broccoli, warm anchovy vinaigrette, pine nuts
SWEETBREAD....15
in agro dolce
DNA SALAMI....18
pickles and preserves
PRESSED FOIE GRAS.....22
gingerbread, pickled pumpkin, jelly of mead
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GNOCCHI....15
goat sugo, marjoram and orange
PASTA E CECI....15
with rosemary and pangritatta
PORK BRAIN RAVIOLI....15
with lemon and sage
RICOTTA GNUDI....15
with brown butter and saba
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BRAISED FRESH BACON....24
lentils, dandelion and brovada
SLOW ROASTED LAMB NECK.....25
bagna cauda, swiss chard and salsa verde
ROAST HALIBUT.....27
parsnip, Brussels sprouts, DNA pancetta and maple
ILES DE LA MADELEINE SCALLOP.....28
sanguinaccio, beans, tomato and walnut agro dolce
GRILLED DUCK....32
pumpkin, farro, cavalo nero, pomegranite
VEAL T-BONE....36
garlic soufflé, garlic puree
5 COURSE TASTING MENU.....85
WITH WINES.....145
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