marinated olives        8

mixed nuts       5

babette’s sourdough and beurre sarazin     10

rezumar catabrian anchovies       10

il porcellino finnochiona         12

farinata ripiena with quince preserves and marinated feta 16

winter citrus salad, fennel, yogurt, tapenade and bottarga di muggine       18

carpaccio of tilefish with roasted shellfish oil, sherry and pickled peppers       22

roasted beets with red cabbage, capers and horseradish cream       16

cotechino sausage with spicy baked borlotti beans       16

marigold ‘caesar’ with gin washed trout roe        16

bucatini ‘all’amatriciana’ with guanciale and fennel pollen        27

gnocchi with calamari, pomelo and delicata squash        28

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

txistorra sausage with potato puree and roasted quince 36

grilled turbot with black trumpet mushrooms and salsa verde         42