Olives - 6
Little gems - 13
with tahini, kohlrabi and almonds
Marinated wild shrimp - 16
with olives and paprika
Pane cotto - 13
with pea shoots and horseradish
Satsuma mandarins - 13
with endives and yogurt dressing
Fresh ricotta - 15
with marinated mushrooms and serrano ham
Clam toast - 16
with pancetta
Fried sardines - 25
with chorizo and white beans
Swordfish - 26
with warm olive salsa verde and fingerling potatoes
Braised chicken thighs - 25
with carrots over polenta
Grass-fed lamb burger - 18
with mixed greens
marinated anchovies $3
Sourdough bread - 2
with olive oil
Olive oil cake - 9
with whip cream and hazelnuts
