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BRUNCH  -  January 2018

Starters

bibb salad, apple, buttermilk ... 12

seared radicchio, grapefruit, pistachios, pepperoncino gastrique ... 12

fresh sardines on toast, caper-raisin purée ... 13

octopus, lentils, pancetta, pickled onion ... 15

chicken liver mousse, crispy skins, celery, piadina ... 17

 

Pastas

buckwheat spaccatelli, brussels sprouts, hazelnuts, buckwheat honey ... 16

swiss chard & fontina lasagna (gluten-free) ... 19

spaghetti alla carbonara ... 15

baccalà ravioli, lemon, chives ... 16

mezze maniche, pork ragù, pecorino ... 15

 

Entrées

eggs florentine ... 14

duck confit hash, duck egg ... 15

foie gras french toast, walnuts, maple syrup ... 21

black bass, red cabbage, cauliflower ... 24

skirt steak, roasted potatoes, chimichurri ... 21

boar shank, pozole, salsa verde ... 24

 

Desserts

buddha's hand panna cotta, satsuma orange, tuile ... 10

olive oil polenta cake, blueberries, mascarpone ... 10