August 20, 2026

Panisse  18             Finocchietta  15

Olives  15

Hand-cut tortellini with fresh ricotta, burst sungold tomatoes, basil and ricotta salata  30

Vongole alla padella with ceci, Florence fennel and bottarga di muggine  30

Aubergines en éventail with heirloom tomatoes, torn Taggiasca olives and marjoram  28

Rose veal with basil anchoïade, artichokes in sott’olio, marjoram and black pepper  30

Insalata di stagione of first-of-the-season black mission figs with mozzarella di bufala and purslane  30

Halibut roasted in Pieropan Soave with saffron, summer squash, tomato concassé and summer savory  50

Lombatello chargrilled over sage branches with slow-cooked peas, marinated spinach and fresh horseradish cream  50

Pork chop roasted in Volpaia red wine vinegar with speck, marinated Corno del Toro peppers and borlotti beans  48

To share

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

Contorni  18

Garden leaves salad

Marinated rainbow chard

Summer berry pudding to share  42

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.