mixed nuts       5

marinated olives         8

babette’s sourdough and smoked paprika butter         10

rezumar cantabrian anchovies         10

finocchiona          12

farinata with ubriaco pinot rose and chili honey 16

chicories with hazelnuts, speck, asian pear and piave vecchio        16

white and green asparagus, hollandaise, sea fern and xo sauce         18

piquillo peppers ‘rellenos’ with brandade and romesco        18

chorizo stuffed calamari ‘en su tinta’, potato purée and salsa verde        21

pâte foie de volaille, riesling gelee, baguette crouton         21

roasted beets with arugula, bresaola and horseradish         16

marigold ‘caesar’, gin washed trout roe         16

bucatini ‘all’amatriciana’ with fennel pollen and pecorino romano        28

paglia e fieno with rabbit ragu, radicchio and taleggio         29

collier de boeuf ‘wagyu’ en croute, sauce au poivre verte 42

roasted tilefish with fennel and cippolini, sauce américaine 36

celeriac ‘parmigiana’ with pistachio, mint and preserved lemon         32 

poulet rouge ‘under a brick’ with creamed spinach and artichokes          38