April 17, 2026

  Panisse  18                                         Olives  15

Finochietta  15

Hand-cut tagliarini with parsley, almonds, lemon peel and bottarga di muggine  27

Antipasti di stagione of mozzarella di bufala with carciofi alla Scapece, ruby chard, Taggiasca olives and a crostino  28

Rhubarb and beet salad with Florence fennel, Crema Caprino, mâche and an orange vinaigrette  30

Rose veal with tuna mayonnaise with fava beans and a marinated anchovy  29

Wild striped bass roasted in Dolin Vermouth and bay with Castelluccio lentils and spring leeks  52

Lombatello chargrilled over rosemary with slow-cooked peas, marinated spinach and lardo  52

Pork chop roasted in Volpaia red wine vinegar with sage and capers, smashed borlotti beans and blistered Italian chilli  48

To share

Half a golden chicken chargrilled with a bowl of flageolet beans, watercress leaves and sauce verte  84

Contorni   18

Salade verte

Potatoes with fresh horseradish cream

Yorkshire rhubarb clafoutis with vanilla ice cream to share  40

Please order at the start of your meal

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.