Conservas

$5 each / 3 for $14

Boquerones

Marcona Almonds

fennel salt, rosemary

Marinated Olives

fennel, citrus peel

Marinated chickpeas

black olive, roasted zucchini, parsley

MARINATED MushroomS

balsamico

charred DANDELION GREENS & Potato

persillade

 
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Piccolo

Orto Caesar

pecorino, sourdough, black pepper, house dressing
12

Grilled Octopus

frilly kale, squid ink aioli, meyer lemon
17

Assorted Beets

pistachio, sorrel, buttermilk
13

MIXED RADICCHIO salad

fennel, olive & caper relish, ricotta salata, red wine vinegar
14

Burrata & Salad Flatbread

chive blossom & pistachio pesto, grilled flatbread
14

SPRING PEA & STRAWBERRY SALAd

basil yogurt, soft herbs
15

 
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Medio

Tagliatelle

lamb ragu, persillade, ricotta salata
16

Ricotta Cavatelli

tomato fonduta, basil oil
16

spring pea agnolotti

pancetta, mint, brown butter, pecorino
17

CASARECCE

pork sausage, rapini, chile
15

SQUID INK SPAGHETTI

MD crab, salumi butter, citrus, parsley
17

Rigatoni ‘alla Norma

eggplant, tomato, chile
13

 
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Principale

roasted suckling pig porchetta

soft polenta, morel and raisin jus, herb salad
27

Bone-In Chicken Milanese

baby romaine caesar, charred lemon
24

lamb mixed grill

parsleyed potatoes, peas & carrots, yoghurt
33

SEARED SCALLOPS

white asparagus, fennel and dandelion green salad, bottarga
30

FRIED EGGPLANT STEAK

grilled zucchini, burrata, tomato vinaigrette, basil
23

Grilled Branzino

broccoli, garlic scapes, lemon oil
32

CHARRED PORK BELLY & CLAMS

toast, fennel & red onion escabeche, lobster butter
30

 
 
 

Executive Chef Stefano Porcile, Sous Chef Chris Audia & staff