FIRST

asparagus soup – ricotta – wild ramp gnocchi 14

parmesan soufflé – twice cooked – spinach and fresh cream   16    

burrata from puglia fava beans, mint – grilled red fife bread   18

ricotta, golden and chioggia beet salad, smoked orange vinaigrette, pistachios – green leaves   16

green leaf and crunchy vegetable salad – elderflower vinaigrette   16

wood grilled octopus and iberico chorizo shishito pepper, cannellini beans – smoked paprika   18

prawns grilled on a rosemary branch, chickpea and tahini, buckwheat and chili   17

beef tartare with smoked mayonnaise, onion rings and watercress – grilled red fife sourdough   18

crispy pork and apple salad, walnuts, walnut vinaigrette – endive and radicchio   16

wood grilled baby gem – barbecue style sauce, padano and anchovies –  crispy garlic, crunchy chickpeas   15

salumi misti; jamón serrano, capocollo fennel salami, chorizo iberico de bellota grilled ciabatta – pickled vegetables   17