September 9, 2026

Panisse  18             Finocchietta  15

Olives  15

Hand-cut tagliarini with baby artichokes, thyme and parmesan  29

Hand-cut fresh ricotta ravioli with burst sungold tomatoes and ricotta salata  32

Boston mackerel grilled with salsa siciliana of sultanas and pignoli, Florence fennel and its fronds  30

Marinated chèvre with Bull’s Horn peppers, tapenade and a Madame Moriaz crostino  29

Insalata di stagione with heirloom tomatoes, purslane, mint and bottarga di muggine  29

Pork chop chargrilled over fig leaves with first-of-the-season black mission figs, rice and speck  52

Sirloin chargrilled over rosemary branches with baked borlotti beans, marinated tomatoes, large-leaf rocket and pangrattato  52

Halibut roasted in Pieropan soave with Castellucio lentils, fagiolini in umido and opal basil  49

To share

Half a golden chicken chargrilled over sage branches with a bowl of flageolet beans, watercress leaves and salsa verde  84

Contorni  18

Potatoes with fresh horseradish cream 

Slow-cooked tomatoes 

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Parties of six or more will have an automatic gratuity of 20% added to their bill.