Sample Dinner Menu

From Friday February 28, 2014

(Note: all items on this menu are subject to change daily.)

Beginnings

House-marinated olives 4
Little gems, fennel, citrus & herbs 9
Heirloom chicories, rucola & goat cheese 10
*Etruscan shaved artichokes, mint & tonnato sauce 15
Asparagus, lardo & ricotta bruschetta 17
Chicken terrina, quail egg, frisee & schmaltz croutons 15
Marinated sardine, fennel, radish & nduja bruschetta 15
Boccalone salumi platter: Piglet 14/Sow 23/Boar 38

Pasta & Grains

Handkerchief pasta & rustic pork ragù 16/10
Chef’s special with sizzled duck egg, add 4
Cavatelli, duck sausage, bitter greens, chilli & pecorino 17/11
“Bitter Hipster” Rotelli, dandelion green pesto, pinenuts & pecorino 16/10
*Spaghettini, Sardinian cured tuna heart, egg yolk & parsley 17/11
Best parts of the chicken risotto 17/11

Supper & Supper for Two

Whole roasted sardines, chilli, capers, parsley & lemon 21
*Grilled sweetbreads, celery root, capers & aioli 27
Braised pork shoulder, polenta, mushrooms & pickled ramps 24
Game hen, puntarella, spring onion & Castelvetrano olives 26
Pig’s head, snails & dandelion greens 21
Pork hock, zampini, pig’s tongue, potato & Brusselskraut 60 (for two)

Daily Requirements

Broccolis, garlic & chilli 5.5
Wild greens, green garlic & pangrattato 5.5
Plate of Frantoio Olivestri DOP extra virgin olive oil 3

Endings

Bay leaf panna cotta & winter citrus 7
Carrot cake, mascarpone, carrots & caramel 8
Chocolate budino, fior di latte & hazelnuts 9
Pt. Reyes blue cheese, truffle honey & walnuts 9


Leg of Beast or Whole Pig Dining

(Advance booking required; please inquire.)

Pink peppercorn panna cotta & dried cherries 8
Chocolate mascarpone budino & whipped cream 8
Warm Locatelli Pecorino Romano, almonds
& Marshall honey 7.5
Sticky toffee pudding & spice ice cream 8
Sunchoke cheesecake, citrus & crème fraiche 7.5