Four Courses by Chef - 80

Beef carpaccio, jerusalem artichoke three ways, parsley oil. 19

Caponêt: savoy cabbage roll, italian sausage, smoked provola, potato cream, crispy leeks. 22

Leek flan, mushroom cream and roasted, celeriac cream, montasio DOP* fondue. 21

Baccalà mantecato: whipped cod and potato, black bean veloutè, guanciale, lime zest. 23

Spaghetti nduja DOP* emulsion, mussels, pecorino romano DOP* sauce, bread garlic crumble. 27

Ravioli braised beef filling, black truffle jus, spinach. 26

Tajarin white duck ragù, red onion cream, taralli powder, chili oil. 25

Tuffoli yellow tomato sauce, stracciatella, basil. 23

(Plus $10 main pasta portion)

Pantesca: salad, potato, caper berries, black olive crumble, lemon citronette . 16

Mediterranea: leaf lettuce, fennel, orange supreme, roasted shrimp, pomegranate dressing. 17

Autumn: arcadian mix, walnuts, taleggio DOP*, squash, honey mustard dressing. 16

Prime beef skirt, beet cream, roasted beet, beet bordelaise, goat cheese. 52

Chicken alla “cacciatora”, bell pepper glaze, mushroom cream, potato puree, red wine demi. 40

Golden crusted veal loin, broccoli cream, salted broccolini, veal demi glace. 54

Halibut, cauliflower two ways, roasted polenta, shallot, prosecco sauce. 53

Catch of the day, corn cream, grilled artichoke, saffron sauce. 49