May 9, 2026

Panisse  18                                         Olives  15 

Finochietta  15

Hand-cut tagliatelle con pesto di ortica  29

First-of-the-season asparagus poached with warm almonds, basil and lemon zest  29

Vitello tonnato with capers, marinated anchovy and a soft egg  32

Vignarola of fava beans, english peas and violetta artichokes with ricotta salata and toast  28

Scallop en brochette with first-of-the season summer squash, their blossoms and bottarga di muggine  34

Wild halibut with manilla clams, ceci, Italian chilli and large-leaf rocket  52

Pork chop grilled with a florence fennel and tarragon gratin, marinated spinach and sauce verte  49

Duck breast roasted in King 2024 rosé with poached rhubarb, Tokyo turnips and red-veined sorrel  52

To share

Dry-aged ribeye on the bone chargrilled over thyme branches 

with bone marrow butter, borlotti beans and rainbow chard  MP

Contorni   18

Potatoes with fresh horseradish cream

Salade verte

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.