ciabatta with lemon and fennel butter 8

chicken ailerons with peperoncini and lemon 14

pâté crostinis with golden raisins and fried herbs 10

petit l’apero of marinated olives, mixed nuts and finocchiona 16

farinata ‘ripiena’ with caramelized fennel, boursin and bottarga 18

puntarelle ‘alla romana’ with pickled grapes, almond and pecorino 20

eggplant parmigiana with burrata 22

pan-roasted scallops with parsnip, orange and green tomato 26

marigold ‘ceasar’ with gin-washed trout roe 18

caramelle with butternut squash, sage, pomegranate and chèvre 28

bucatini with calabrian sausage ragù and parmigiano 28

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

monkfish with speck, cauliflower, hazelnuts and black olive 38

poulet rouge ‘under a brick’ with chanterelle and vin jaune 42

wagyu osso bucco with grilled endive, tomato and bayley hazen 48