st uz z i c h i n i

TRADITIONAL BAR SNACKS

ARANCINO 4 B O QU E RO N E S 7 FOUGAS SE 10
riso vialone nano, saffron parsley & lemon traditional provençal bread with spring onion,
& fior di latte green garlic & stinging nettles
RAMÓN PEÑA SARDINES 13
PA N Z E R O T TO 4 served with venetian style onions H O U S E P I C K L E B OA R D 6
salumi & smoked mozzarella
CH ICK EN LI V ER EN BO CA L 1 2 GIGA NT E BEA NS 6
P O TATO C R O Q U E T T E 5 marsala gelée & grilled sourdough
yukon potato, arugula & black truffle vinaigrette M A R I N AT E D O L I V E S 6
SOTT'OLIO 11
G I L DA 3 olive oil preserved baby vegetables
SPICED NUTS 6
traditional basque pinxto
manzanilla olive, pipara pepper
& spanish anchovy

P e r ‰ Ta v o l a
TO BE SHARED & FOR THE TABLE

D O K DA L L’AVA P R O S C I U T TO & S P E C K D O P 2 9 R OA S T E D L I T T L E G E M L E T T U C E 1 3
grissini & horseradish parmigiano vinaigrette & boquerones
H O U S E M A D E C H A R C U T E R I E B OA R D 2 5 I TA L I A N C H I C O RY S A L A D 1 6
a selection of five housemade charcuterie local chicories with cardoon, potato, bagna cauda
& black truffle vinaigrette
A S S I ET T E D E F RO M AGE 17
a selection of three cheeses with seville orange S F O R M ATO 1 1
& lavender honey broccoli flan with pecorino cheese & crisp speck
FA Z I O FA R M B U R R ATA 1 7 POLPETTINE 13
green garlic ragu, sicilian tomato & grilled bread pork meatballs with soft polenta
& calabrian chili agrodolce
E L E C T R I C G OAT 1 1
bianco di napoli tomato, roasted garlic, hot pepper, O C EA N T ROU T R I LLET T E 13
goat cheese & garlic crostini ras el hanout, panisse & herb salad
F R I C O D I PATAT E 1 2 POLPO ALLA PLANCHA 21
yukon potato & montasio cheese spanish octopus, gigante bean, harissa & cerignola olive

BIGOLI DELLA
CASA 2 1
bianca di napoli
tomato, pancetta, borlotti
bean & hot pepper
PAP PAR D E L L E
21
red wine wagyu beef
& chicken liver ragu
P a sta
C AS O N C E L L I GNOCCH ETTI MACARONCELLO M A RT E L LI
DUE 20 22 S PA G H E T T I 2 3
23 wild mushroom, green housemade pork sausage, head on jumbo prawns
two traditional lombard- garlic & grana padano cardoon, celery branch with calabrian chili &
ian stuffed pastas & montasio cheese basil

S eco n d i CO n tO r N i
LOCH ETIVE SCOTTISH C R E E K S TO N E P R I M E B RO C C O LI R A B E 9
O C EA N T ROU T 29 BEEF STRIPLOIN 35 heirloom broccoli with garlic,
white asparagus, sieved egg & salsa verde green garlic, spring onion, pimenton pecorino & hot pepper
& pickled horseradish
LO CA L ST R I PED BAS S 27 C AVO L O N E R O 9
olive oil smashed potato, fennel, orange braised lacinato kale
& taggiasca olive with onions & sultanas
• SERVES TWO TO THREE •
FA Z I O FA R M S C O R N I S H C AU L I F L O W E R G R AT I N 9
C RO S S C H IC K E N 3 3 2 8 - DAY D RY A G E D comté, bread crumb & black truffle
moroccan spiced half chicken with couscous TO M A H AW K R I B E Y E 1 2 5
& preserved lemon 32 oz. creekstone beef served with soft potato, FA G I O L I P E V E R A DA 9
cipollini onion & maitake mushroom italian heirloom beans in peverada ragu
FA Z I O FA R M S D U C K TA G L I ATA 3 5
farro verde, rhubarb, barolo vinegar & sarawak pepper

M E N U T R A D I Z I o N A LE
OUR REGIONAL TASTING MENU • ALTO ADIGE • 65 P/P

A S SAGI CA N EDER LI S C H L A C H T P L AT T E PEAR

gifts from the kitchen bread & cabbage dumplings typical south tyrolean entrée bosc pear
with apples & horseradish with pork & cabbage & rosemary

consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness