ciabatta with lemon butter 10

arancini di baccalà with tonnato 15

salsaiccione calabrese with spigarello 14

petit l’apero of marinated olives, mixed nuts and salchichón ibérico 14

farinata with cherry tomato, burrata and fried rosemary 18

peaches with country ham, peanut, anise hyssop and gorgonzola 22

bluefin tuna crudo with artichoke, pink celery and piquillo 26

agretti salad with walnut, strawberry and piave vecchio ‍20

marigold ‘caesar’ with gin-washed trout roe 18

maltagliata with lobster mushroom, sweet corn and parmesan 27

bucatini with pink shrimp, blistered sungold tomato, chili and wakame 28

celeriac ‘parmigiana’ with pistachio, brown butter and lemon 35

grilled rainbow trout with costata squash, mint and saffron 35

poulet rouge ‘under a brick’ with jimmy nardello peppers, labna and salsa verde 38

hanger steak with baked borlotti beans and treviso 46