Olives - 6
Cucumber salad - 14
with radishes and chickpea puree
Mussels escabeche - 13
with squid, yukon potatoes and spring onion
Chicken liver toast - 13
with mustard seed vinaigrette
Arugula - 14
with pecorino, serrano ham and balsamic vinegar
Fresh ricotta - 15
with marinated green tomatoes and pistachios
Clam toast - 16
with pancetta
Scallops - 27
with leeks, castelvetrano olives and saffron
Seafood rice - 26
with wild shrimp, green garlic and asparagus
Pork milanese - 25
with marinated dandelion greens
Grass-fed lamb burger - 18
with watercress
marinated anchovies $3
Sourdough bread - 3
with olive oil
Olive oil cake - 9
with whipped cream and kumquats
Chocolate mousse - 9
with brandied cherries and hazelnuts
