FIRST

parmesan soufflé
twice-baked – spinach and fresh cream  22

yellowfin tuna tartare
fresh lemon and chili, fontana rosa olive oil, grilled bread  26

burrata from puglia with golden, white and chioggia beets
castelvetrano olives, pistachios, pistachio vinaigrette  28

wood grilled octopus and iberico chorizo
warm potato salad, fennel, orange, celery leaves  24

salumi misti
prosciutto di parma, capocollo, salami with orange, truffle salami,
pickled vegetables, grissini  23