Spanish style fried potatoes with aioli, salsa roja & green onion
savoury donuts with garlic honey & parmesan
cherry compôte, hazelnuts & blackberry powder on toasted brioche
add a pâté +4
seasonally inspired
black garlic caesar dressing, balsamic pickled egg, parmesan crouton
almond romesco, salt cooked squid ink potatoes, pickled sea asparagus, nori salsa verde
beef + pork meatballs in rich tomato sauce, arugula & parmesan
add a polpette +6
assorted cured meats, artisan cheeses & accompaniments (for two)
served with a side of local greens or daily soup
asiago on focaccia, fruit mostarda, crispy onions with lemon aioli
add prosciutto +4
on focaccia with parmesan, confit garlic aioli & arugula
open fire neapolitian style
tomato, basil, fior di latte
white sauce, cultivated mushrooms, alpindon, caramelized onions
tomato, parmesan, smoked mozzarella, upper bench king cole blue, alpindon, chilis
tomato, Italian bacon, confit garlic, smoked mozzarella, chilis
tomato, alpindon, capacolli, fermented chili sauce, pepperoncini
tomato, pepperoni, fior di latte, parmesan, oregano
wild & cultivated mushrooms, foraged & farmed spring greens, parmesan cream
spaghetti alla chitarra, smoked pork jowl, ample black pepper, cured egg yolk, arugula
braised in tomato with olives, capers, fennel, chilies lemon pangrattato
n’duja salami crumb, spinach & ricotta gnudi, sweet peas,
morel mushrooms, scallion butter sauce
plum agrodolce, sourdough maitake mushroom fritti, blue corn polenta, hakurei turnip, black kale
grilled rare, olive salsa verde, confit fingerling potatoes “a la plancha”, radicchio, porcini aioli & roasted shallots
sponge toffee, peanut butter mousse
blackberries, crème fraîche, ameretti
seasonal flavors
vanilla gelato & espresso
quince compote, whole wheat flat bread
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