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

Finochietta  8

Carta di musica with bottarga butter and wild oregano  10

Socca  12

Salade au noix with pink endive, thyme and walnut vinaigrette  17

Brodetto con l’ouevo with wild herbs  18

Papardelle with chestnuts, sage and nutmeg  19


Onglet chargrilled over thyme branches Savoy cabbage and anchovy butter  26

Chicken paillard roasted in Graves Blanc with lentils, mustard and watercress leaves  25

Wild trout baked in salt with potatoes and parsley sauce  27



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

Pissaladière 11   Finochietta 8 Panisse  10


Ribollita with Capezzana 2018 Olio Nuovo  18

Insalata di stagione with pink endive, fresh ricotta, soft herbs and warm walnuts  19

Scallops grilled with puntarelle, lemon zest and bottarga di muggine  22

Tagliarini with Savoy cabbage, nutmeg and parmesan  20

Quail chargrilled over rosemary branches with anchovy, braised cicoria and butterball potatoes  33

Bollito misto of brisket, guinea hen and cotechino, with lentils, dragoncella and horseradish cream  39

Trout wrapped and grilled in trevise leaves with smashed coco blanc, marjoram, marinated olives  38

Gorgonzola Cremoso, Il Noce, Taleggio with walnuts and quince preserve  21