Lunch

Primi 20

Conchiglioni with nettles & ricotta

Ravioli with beets, poppy seed & chrysanthemum

Gnocchi with whey braised pork & sage

Tagliatelle al ragout Modenese

Agnolotti del plin

Pappardelle with wild boar ragu

Secondi

Black sea bass with oro blanco & young carrots

29

Sea scallop with chanterelle mushrooms & parsnip

28

Spit-roasted pork with asparagus & 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

Sticky toffee pudding with clove & pecans

Chocolate & hazelnut budino

Antipasti 15

Fennel, cara cara, olive & watermelon radish

Two Rocks Farm buffalo mozzarella with romesco verde

Asparagus with uovo fritto & mustard cream

Green garlic sformato with fontina fonduta

Belgian endive, farm egg, anchovy & parmigiano reggiano

Tuna crudo with radish & meyer lemon

Pizze 19

(please allow up to 15 minutes)

Fava greens, ricotta & green garlic

'Nduja, buffalo mozzarella, Calabrian oregano

Prosciutto cotto, asparagus & fontina

Focaccia with chili flakes & sea salt

4

Del Giorno

Oven-roasted manila clams

15

Raviolo with farm egg & brown butter

23

Tagliolini with tsar nicoulai caviar, crème fraîche & chives

38

Watson farm spring lamb shank with salsify & wheat berries

29

Hanger steak with spring onions & pea shoots

28