Skip directly to content

Dinner

  • September 14, 2014
  •  
  • Roasted duck consommé with dumplings and wild nettles    11
  • Cucumber salad with yogurt, sesame, basil and crispy flatbread    10
  • Tomato toasts with dragon tongue bean salad and fried scallions    11
  • Butter lettuce salad with homemade vinegar and herbs    9
  •  
  • Grilled local squid with fire-roasted peppers and fresh flageolet beans    15
  • Sheepsmilk ricotta grilled with fresh fenugreek with smoky eggplant, carrot salad and garlic toast    13
  • Slow-cooked spicy lamb ragù with red lentils and greens    15
  •  
  • Grilled duck breast and slow-cooked leg with farro, grilled escarole, tomatillos and red celery    28
  • King trumpet mushroom parcel with fresh shellbeans, kale, tomato confit and a poached egg    25
  • Wood oven-baked whole petrale sole with new potatoes, ratatouille, little gems and almonds   28
  •  
  • Fiscalini cheddar    7

,