Olives - 5
Radishes - 10
with salsa verde and bottarga
Head-on shrimp - 15
with pickled peppers and fermented chili
Watercress - 13
with dill, almonds and horseradish
Stuffed carmen pepper - 12
with paprika rice and yogurt
Tomato salad - 14
with sardines and basil
Fresh ricotta - 15
with peppers, ground cherries and serrano ham
Clam toast - 16
with pancetta
Chicken thighs - 25
with escarole and castelvetrano olives
Hake - 26
with yellow wax beans, sungolds and saffron broth
Tuna - 26
with shishito peppers, fingerling potatoes and aioli
Grass-fed lamb burger - 16
with mixed greens
marinated anchovies $3
Sourdough bread - 2
with olive oil
Olive oil cake - 9
with whipped cream and niagara grapes