Conservas

$5 each / 3 for $14

Boquerones

Marcona Almonds

fennel salt, rosemary

Marinated Olives

fennel, citrus peel

Marinated chickpeas

black olive, roasted red pepper, parsley

Mushroom Conserva

balsamico

Roasted rainbow carrots

honey & chile vinaigrette

charred brassica & Potato

persillade

 
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Piccolo

Orto Caesar

pecorino, sourdough, black pepper, house dressing
12

Cacio e Pépe Arancini

tomato emulsion, sweet baby peppers
14

Rope Caught Mussels

bay, white wine, fennel & celery, nduja
16

Assorted Beets

pistachio, sorrel buttermilk
13

Ramp & Mushroom Crostino

stracchino cheese, hazelnuts, fermented thyme honey
16

Castelfranco & treviso salad

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

Burrata & PEa Salad Flatbread

spring peas, pecorino, grilled flatbread
17

 
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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

Rigatoni ‘alla Norma

eggplant, tomato, chile
13

 
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Principale

Slow Cooked Suckling Pig

bean & prosciutto ragu, balsamic onions, bitter greens
30

Bone-In Chicken Milanese

baby romaine caesar, charred lemon
23

lamb mixed grill

parsleyed potatoes, peas & carrots, yoghurt
33

roasted octopus

warm calamari & potato salad, preserved meyer lemon
25

Leek & Artichoke lasagne

ragu bianco, ricotta, fontina
24

Grilled Bronzino

preserved lemon, broccoli & mint salad
32

 
 
 

Executive Chef Stefano Porcile, Sous Chef Chris Audia & staff