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Dinner

  • August 29, 2014
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  • Fried local anchovies, hen-of-the-woods mushrooms and sweet peppers with yogurt    12
  • Tomato and herb salad with grilled summer squash, crème fraîche and sesame    11
  • Herb frittata with carrot and green bean salad; with or without pork cracklings    11
  • Butter lettuce with homemade vinegar and herbs    9
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  • Grilled local squid with smoky eggplant, beets, corn and almonds    15
  • King trumpet mushroom parcel with new potato and tomato confit    14
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  • Grilled duck breast and slow-cooked leg with red lentils, greens, cucumbers and preserved lemon    28
  • Peperonata with romano beans, polenta, wild nettles, olives and an egg cooked by the fire    25
  • Grilled local white sea bass with fresh shellbeans, grilled escarole, saffron and pickled chiles    29
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  • Fiscalini cheddar    7