Our lunch menu changes daily. Below is a sample from this season.


Finochietta  8

Marinated Taggiasca olives  6

Carta di musica with chili, butter and anchovy  10

Insalata d’inverno with fresh ricotta, marjoram and warm walnuts  15

Harry’s Bar sandwich  11

Tagliarini with slow-cooked tomato sauce and Capezzana fresh press olive oil  18

 Chicken paillard with Volpaia red wine vinegar, capers, sage and Castelluccio lentils  19

Whole mackerel grilled with preserved lemons, parsley and Swiss chard 19

Duck confit with cannellini beans and watercress 26


Bicerin con biscotti  9

Lemon, rosemary and polenta cake  9

Stracciatella semifreddo  9




Our dinner menu changes daily. Below is a sample from this season.

Panisse 11


Pane griglia with fresh ricotta, crushed favas, Taggiasca olives and spinacini 16

Marinated lobster salad with peas, their shoots, parsley and Capezzana 2016 olive oil 21

Hand-cut tagliarini verde with spring nettles, nutmeg and parmesan 18

Poached ox tongue with fingerlings, celery hearts and tarragon vinaigrette 19


Wild halibut grilled with asparagus, Castelluccio lentils, sorrel and marinated anchovy 36

Rabbit and sage saltimbocca with speck, capers and spinach 34

Lombatello chargrilled over rosemary branches with crema di cariofi, pinenuts and parsley 33


Pernod cream 10

Tiramisu 12

Pistaccina 10

 Chocolate tart 12





Beton Brut
Byrrh, Rye, Pastis  15


Gin, Cognac, Cocchi Americano, Crème de Peche  14


Muscadet, Crème de Cassis, Cocchi Americano  13


Marquis de Sade
Pisco, Lavender & Orange cordial  14


Campari, Cocchi Dopo Teatro Vermouth, Sparkling Wine  13