Lunch Menu
	Dinner Menu
	Cheese & Dessert Menu

Our menu consists of an extensive list of seasonal appetizers accompanied
by a menu of pastas and entrées which changes daily according to market.

S U M M E R   A P P E T I Z E R S

Olives 7
selected imported olives marinated in wild fennel flowers and fresh rosemary

Salumi 13
jamon Serrano, house-made coppa and lardo

Zucchine 12
green and yellow squash, mint, lemon, almonds and parmesan

Crudo di Capesante 17
raw day boat scallops with grapefruit, pea shoots and horseradish

Gambas a la Sal 20
pan fried Hawaiian king prawns in Trapanese coarse sea salt

Carpaccio 16
grass-fed beef carpaccio, fried chickpeas, arugula, black cumin and podda classico

Mozzarella e Cetrioli 15
marinated bufala mozzarella, creme fraiche, farro, cucumber and basil

Pizzetta 13
grilled flat bread with baccala mantecato, cherry tomatoes, cured black olives
red onion and arugula

Empanadas 14
baked empanadas of sweet corn "humita"

Cavolonero 14
raw tuscan black kale “Caesar” in anchovy vinaigrette with croutons and Reggiano parmesan

Polipo 16
cast iron seared baby octopus, fingerling potatoes, peppers, capers,
red onion, parsley and yoghurt

Cipollotti con Uova e Bottarga 15
grilled green onions, farm fresh egg and bottarga di muggine

Fiori di Zucca 14
deep fried zuccini flowers stuffed with cow's milk ricotta, anchovy and basil

Congilo Fritto 16
fried juniper and citrus marinated Vermont rabbit with radishes
and quince mostarda