June 18, 2026

Panisse  18                                         Olives  15 

Finochietta  15

Hand-cut tagliarini with pesto genovese  29

Cavaillon melon with prosciutto di San Daniele and purslane  28

Montauk tuna crudo with torn Taggiasca olives, blistered Italian chilli, marjoram and wild oregano  32

Risotto agli asparagi with robiola Bosina
and Cocchi dry vermouth  29

Caillettes ardèchoises with summer savory, black pepper, frisée

and a shallot vinaigrette  32

Wild striped bass grilled with agretti, English peas,
summer squash and its blossoms  49

Lamb leg slow-roasted with olive oil crushed potatoes, wax beans, parsley and anchoïade  47

Tagliata di manzo with borlotti beans, marinated tomatoes
and pangrattato verde  50

To share

Half a golden chicken chargrilled over thyme branches with a bowl of coco blanc with watercress leaves and sauce verte  84

Contorni   18

Rainbow chard

Cherry 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