ARANCINI 9

squid ink, sea urchin

POLENTA 9

CROSTINO 9

miso-cured egg yolk,

WILDMUSHROOMS

MONKlSHLIVERPERSIMMON
caramelized onion

SARDINE

11
pickled pearl onion, pine nuts, fennel

CARROTS

KAMPACHI

12
red kuri squash, pepperoncino, soy

SWEETBREADS

16
celery root, balsamic sugo, bonito

RAZOR CLAMS 11

PUMPKIN

13
ricotta, ginger vinaigrette, cumin

SOPRESSATAlNEHERBSMISO

10
SOUPPACIlCPRAWNSSAGESHERRY

SCALLOP

SALAD

17
CAULImOWEROLIVESANCHOVYLARDO

TUNA

16
CERIGNOLAKIZAMEWASABI
preserved tomato

11
market greens, seasonal pickles,
WHITEBALSAMICMISO

GARGANELLI

18
peekytoe crab, yuzu koshu, tarragon

SPAGHETTI

17
manila clams, calabrian chili, ramazzotti

PAPPARDELLE

18
aged duck ragu, treviso, chocolate

TORTELLINI

15
parmesan dashi, tomato oil, porcini

RISOTTO NERO 17

BUCATINI

sepia, radicchio, bottarga

19
smoked uni, spicy bread crumbs

GUINEA HEN 27

DORADE 28

parsnip, shio konbu, foie gras sugo

tomato olive tapenade, pickled chilies,

salsa verde

SKATE 24
veal glazed, beets, semolina dumplings

STRIP LOIN 29

MONKFISH 25
sea urchin polenta, squid ink, arugula

parmesan potatoes, mustard greens, fonduta

ROASTED TREVISO 8
saba, fontina, seckle pear

BRUSSELS SPROUTS 7
cider vinegar, honey, curry

JERUSALEM ARTICHOKES 7
BROWNBUTTERSOYCAPERS