Dinner

Primi 20

Tortelli di ribollita Toscana

Tajarin with castelmagno & chanterelle mushrooms

Tortelloni verdi with wild nettles & black trumpet mushrooms

Tagliatelle al ragout Modenese

Gnocchi with lamb, saffron & fava beans

Agnolotti del plin

Secondi

Black sea bass with snap peas & onion scape pesto

31

Polpo in umido

27

Watson Farm lamb leg & shank with fiddlehead ferns & ramps

29

Wild boar with forma nova beets & spinach

29

Per La Tavola

Bistecca alla Fiorentina

95

(serves 2-3)

Dolci 9

Ginger semifreddo with almond granita & oro blanco

Blood orange & Lambrusco sorbetto

Strawberry crostata

Chocolate & hazelnut budino

Antipasti 15

Pea shoots with radish, Greek yogurt & feta

Little gem lettuces, sunflower seeds, kumquat & avocado

Green garlic sformato with fontina fonduta

Asparagus with uovo fritto & mustard cream

Young fava beans, pecorino tartufo & nepitella

Oven-roasted manila clams

Pizze 19

(please allow up to 15 minutes)

Fava greens, preserved lemon & ricotta

‘Nduja, buffalo mozzarella & Calabrian oregano

Prosciutto cotto & asparagus

Focaccia with chili flakes & sea salt

4

Del Giorno

Halibut crudo with nasturtium & hazelnut

16

Bruschetta with burrata & tsar nicoulai caviar

38

Beet ravioli with goat cheese & poppy seed

20

Raviolo with farm egg & brown butter

23

Artichoke tortellini with guanciale

20