also available as a main course

rigatoni al ragu
6-hour veal and pork bolognese, pancetta  24 / 32

wood grilled atlantic scallops with ricotta gnocchi
stinging nettle pistou, spinach, pine nuts  24 / 34

dungeness crab linguine
jalapeno cream, olive oil breadcrumbs  28 / 36

casarecce with spicy chorizo sausage
tomato, chili, rosemary, grana padano  23 / 31

orecchiette with burrata
san marzano tomato sauce, fresh basil  21 / 28

agnolotti of leek and potato
fava beans, morel mushroom, mint, chili, meyer lemon  26 / 34

wagyu beef lasagne with arugula salad
hand rolled pasta with beef and tomato ragu, ricotta, grana padano  38

risotto of octopus ‘umido’
piquillo pepper, nasturtium leaves, parsley, pangrattato 31 / 38