Olives - 6
Radishes - 11
with anchovy vinaigrette and bottarga
Romaine hearts - 13
with herb yogurt, pistachios and mint
Chicken liver toast - 7
Winter citrus - 13
with endive and shaved peccorino
Fresh ricotta - 15
with cardoons, porcini and pizza bianca
Clam toast - 16
with pancetta
Porgy - 24
with yukon gold potatoes and olives
Hake - 26
with green garlic, cranberry beans and mussels
Bone in fried chicken - 25
with chicories and horseradish
Grass-fed lamb burger - 18
with arugula
marinated anchovies $3
Sourdough bread - 3
with olive oil
Olive oil cake - 9
with whipped cream marmalade
Chocolate mousse - 9
with brandied cherries and hazelnuts
