Carpaccio of Chiavennasca Brisaola

with Valtellinesi sciatt served with chicory.

18
Corn Tacos with Pulled Pork

cooked at low temperature with our BBQ sauce and red cabbage

18
Patanegra “100% Acorns

served with Spanish tostada

28
Piedmontese Fassona Beef Steak

seasoned with rustic mustard, dehydrated capers, green sauce and fennel

22
Cantabrian Anchovies

served with French toast and rosemary butter

18
Our Caprese

Beef heart tomato, buffalo mozzarella from Campania, basil and chlorophyll gel

16