dinner
5-10pm tues-sun
cold bar
+smoked trout roe 4
raw oysters 4.5ea
italicus mignonette, chili oil
+smoked trout roe 4
spicy bluefin tuna cannoli 12
house ‘nduja, pepperoncini aioli (2pcs)
chilled shrimp + artichoke leaves 24
calabrian chili cocktail sauce, pepperoncini aioli [6pcs, u12]
cured scallop + mushroom conserva 23
fermented persimmon hot sauce, carrot, mimolette
to start
fried olives stuffed with herbs 11
gorgonzola cream
+ cured spanish anchovy 7
herb caesar 14/24
artichoke, sourdough breadcrumbs
+ cured spanish anchovy 7
+seasonal cheese with accompaniment 9
sourdough focaccia 5/9
anise + black caraway seed, whey caramel whipped butter
+seasonal cheese with accompaniment 9
crab + 'ndjua arancini 16
taleggio, toum
confit + fried chicken wings 16
calabrian chili jam [3 pc whole wings]
stuffed dates 12
coppa, pistachio praline, fermented chili oil
charred green beans 12
tomato-colatura vinaigrette, toasted coconut
smashed eggplant 16
romesco, dukkah
handmade pastas
[half/whole portion]
mushroom lasagna 17/29
sheep’s milk besciamella, arrabbiata
fermented honey
cavatelli 17/29
lamb + hazelnut ragu,
fermented honey
shrimp and pork belly tortelli 22/31
butter poached shrimp, trout roe, bright herbs
plates
whole crispy skin branzino 38
confit parsnip puree, pistachio salsa verde
grilled pork belly 33
sweet potato, black garlic molasses, golden raisin agrodolce
texas wagyu coulotte 48 (8oz)
fermented cherry, charred corn, aerated camembert
risotto with creamed greens 17/29
crescenza cheese, balsamic roasted shallot
dessert
lasagna mille-feuille 11
honey diplomat cream, candied pecan, shortbread
blood orange + rhubarb sorbet 7
coconut anglaise, mint-marigold oil, parsnip chips
limoncello donut 7
preserved lemon cream [n/a option available]