Served: 10th of April until 9th of May • 15th of May until 13th of June
Monday thru Friday, 12:00 Noon to 1:30pm
first course
Green asparagus soup, parmigiano-reggiano flan, zucchini blossom 6
House smoked salmon rillette, asparagus frites, fennel essence, dill and olive oil 7
Pan roasted sea scallop, melted leeks, apple wood smoked bacon, early spring peas, lemon beurre fondue 8
Bufala milk ricotta gnocchi, nettles, smoked black pepper crisp, parmesan brodo 8
Spicy lamb sausage, fried French feta, mint salad, chickpea aioli 7
small salads
Hazelnut crusted taleggio cheese, frisee lettuce, green apples, sherry vinaigrette 7
Prosciutto San Daniele, wilted spring greens, sweet and salty pine nuts, saba essence 7
entree salads
Grilled grass fed beef tenderloin Cobb salad, avocado, gorgonzola, tomato, bacon, boiled egg,traditional Cobb vinaigrette 15
Smoked bufala mozzarella, imported from Campania, arugula, roasted cherry tomatoes, black pepper fett’unta, olio verde 13
entrees
Spinach ravioli filled with artichokes, mascarpone cheese, fennel fondue, buttered spring garlic and lemon broth 12
Pan seared barramundi, roasted mushroom salad, pea tendrils, crushed favas, brown butter emulsion 15
Grilled wild salmon, white bean and roasted garlic crema, eggplant caponata, caramelized red onion vinaigrette 15
Crispy pressed heritage pig, grilled loin, wilted dandelion greens, wild boar bacon, red bliss potato”risotto”14
Veal scaloppine, mozzarella, prosciutto, rosemary rotolo, swiss chard, polenta bianca fries, sauce Godart 16
Tenderloin of grass fed beef, oxtail crepinette, potato-chive puree, horseradish cream, smoked sea salt 16