Brunch

Apertivo

Mimosa with Cocchi Americano

Aperol Spritz-Aperol, Prosecco & Seltzer

Blood Mary with Bottarga & Espelette Pepper

Antipasti 15

Shelling beans with egg yolk & Pecorino Romano

Fresh Run Farm potato sformato

Prosciutto with pomegranate & mustard greens

Chioggia beets with pluot & pistachio

Sand dab & delicata squash fritto

16

Pizze 19

(please allow up to 15 minutes)

Spring onion, pancetta & fontina

Soppressata, gypsy peppers & Calabrian oregano

House made focaccia with chili flakes & sea salt

4

Colazione

Local halibut crudo with fennel & chicory

16

Uovas in purgatorio with brocolli di cicco

14

Ravioli with butternut squash, shrimp & tarragon

23

Spaghetti alla carbonara

20

Pollo fritto

24

Primi 20

Caramelle with beet, citrus & poppy seed

Tagliatelle with autumn ragu & pancette

Casoncelli alla Bergamasca with pork sausage & potato

Agnolotti del plin

Raviolo with farm egg & brown butter

23

Secondi

Black cod with Romanesco cauliflower, pine nut & meyer lemon

29

Wood grilled mutton sausage with parsnips & cabbage

30

Heritage pork with Jimmy Nardello peppers & potatoes

30

Dolci 9

Madeleine’s bergamot mint & chocolate gelati

Chamomile semifreddo with strawberry granita

Plum & ginger torta

Lemon panna cotta with pink pearl apples & fennel