Olives - 5
Radishes - 10
with salsa verde and bottarga
Yellow fin tuna crudo - 16
with fermented chili
Frisee salad - 13
with poached egg, serrano ham and breadcrumbs
Peperonata - 14
with potatoes, marinated shallots and anchovies
Butterhead lettuces - 13
with herb yogurt dressing and baby turnips
Fresh ricotta - 15
with roasted scallions, almonds and pizza bianca
Clam toast - 16
with pancetta
Braised chicken - 27
with medjool dates and polenta
Swordfish - 26
with head on prawns, mussels, butter beans and pimenton broth
Yellowfin tuna - 26
with shishito peppers, mint 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