Dinner

Primi 20

Caramelle with beet, citrus & poppy seed

Tagliolini with smoked chanterelle mushrooms & brussels sprouts

Tagliatelle with autumn ragout & pancetta

Ravioli with winter squash & sage

Casoncelli alla Bergamasca with pork sausage & potato

Agnolotti del plin

Secondi

Petrale sole with cauliflower, pine nut & meyer lemon

29

Spit roasted chicken with sunchoke & broccoli di cicco

29

Heritage pork with delicata squash & Tuscan black cabbage

32

Per La Tavola

Bistecca alla Fiorentina

98

Dolci 9

Madeleine’s bergamot mint & chocolate gelati

Coffe & Marsala tiramisu

Lemon panna cotta with pink pearl apples & fennel

Spiced apple torta

Antipasti 15

Escarole, fuyu persimmon & gorgonzola dolce

Chioggia beets, seckel pear & pistachio

Pumpkin sformato

Shelling beans with egg yolk, arugula & pecorino Toscano

Prosciutto with pomegranate & red frill mustard

Local halibut crudo with fennel & chicory

Pizze 19

(please allow up to 15 minutes)

Wild nettle, ricotta della casa & lemon

Soppressata, red onion & rapini

Focaccia di Recco ( Serves 2-4 Guests)

24

Del Giorno

Raviolo with farm egg & brown butter

23

Pappardelle with venison ragu & garlic chive

20

Chitarra with dungeness crab & bearss lime

25

Tagliatelle alla norcino

32

Fish soup with rouille

12