Dinner Menu

June 11th, 2025

black italian summer truffles

add a supplement to any dish

ten grams 28 | five grams 14

unicorn pink stripe oysters (rhubarb & muscat grape granita, sirk vinegar, lime zest)* 9

chicken liver crostini with green tomato marmellata* 8

warm semolina cakes with fava bean, formaggio caprino al tartufo, summer truffles 15

warm olives with almonds and black garlic 9

focaccia with cannellini bean crema (charred spring onions, chive blossoms, olive oil, grana padano) 12

prosciutto di parma (roasted apricots, figs, hazelnuts, arugula, parmigiano)* 22

burrata di andria (artichoke, peas, pickled ramp, sourdough) 23

eggplant caponata (sweet pepper, golden raisins, toasted almonds, celery hearts, capers, anchovy, sourdough) 19

erbazzone (farm greens and ricotta pie, charred onion, radish, balsamico) 17

hiramasa crudo (mango-ginger brodetto, cucumber, citrus, radish, chilies )* 22

grilled rosemary flatbread (ramp top pesto, pine nuts, giardiniera and porchetta) 19

roasted beet and nettle pansoti (ramp top pesto, spring greens, pine nuts) 28

duck wing and potato tortelli (prosciutto broth, chrysanthemum greens, shiitake) 29

bucatini all’amatriciana (house-cured pancetta, tomato, pecorino) 28

emmer farro casarecce (mushroom conserva, burrata, snap peas, grana padano) 29

tagliatelle (local devon beef bolognese, aged parmigiano) 29

pappardelle (braised wild boar, juniper, black trumpets, parmigiano) 32

ricotta and fresh herb agnolotti (morels, porcini crema, peas, grana padano) 32

buckwheat pizzoccheri (asparagus, potato, sage, fontina) 28

wild striped bass (green garlic brodetto, spring vegetables, meyer lemon) 36

dry aged duck breast (tuscan red rice, parsnip, mushroom, black olive crema) 38

house made lamb sausage (white bean, kale, smoked onion, charred peppers) 28

painted hills beef striploin (asparagus, fingerling potato, bagna cauda, grilled lemon) 42

affogato with toffee stracciatella, brown sugar crème diplomat and ginger crumble 14

chocolate hazelnut torta with toasted hazelnut gianduja, roasted banana malt gelato and oat crunch 14

yogurt panna cotta with beach rose, toasted coconut and winter citrus 14

torta di ricotta with meyer lemon-coriander sorbetto, champagne mango and poppyseed biscotti 14

roasted fig gelato with olive and fig shortbread, anise-orange pastry cream and caramelized figs 14

bronte pistachio gelato with crumbled pistachio and dried cherry biscotti 15

house cookie plate 8

*Consuming raw or rare foods can be a potential health concern for some people

Kindly inform your server if a guest in your party has a dietary restriction or food allergy.