marinated olives        8

mixed nuts          5

babette’s sourdough and beurre sarrazin         10

agostino recca anchovies        10

serrano ham         12

farinata ripiena with roasted squash and burrata 16

croquetas de jamon y queso con mayonesa        10

marigold ‘caesar’ with gin washed trout roe.         16

romanesco and savoy cabbage with taleggio and black truffle         24

chanterelles a la plancha, yolk, foie gras, sherry.       24

chicories ‘waldorf’ with bacon, bayley hazen and soft egg 21

citrus salad with fennel, celtuce, kohlrabi, yogurt, and bottarga. 18

mafaldine with honeynut squash, pomegranate, and ginger biscotti        28

bucatini alla bolognese, fried rosemary, parmigiano         32

tagliatelle with brown butter, black trumpets and perigord truffle        38

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

grilled turbot collar and little neck clams with melted leeks and pil pil         36

guinea hen, cotechino sausage, lingua di bue, lentils and salsa verde        42

slow grilled ny strip ‘au poivre’ with black truffle and crushed potatoes. 56