September 29, 2026

Panisse  18             Finocchietta  15

Olives  15

Insalata di stagione of yellow endive, Florence fennel, celery hearts and bottarga di muggine  29

Pansotti liguri con salsa di noci  30

Swordfish with grilled and marinated artichokes, summer savory and boiled lemon  34

Antipasti di stagione of aubergine, roast Jimmy Nardello peppers, ceci and crème fraîche  30

Veal paillard with haricot verte, pine nuts and lemon zest  28

Pork chop roasted in Volpaia red wine vinegar with fig preserve, lardo and wild cress leaves  48

Monkfish confit with girolles, pommes puree and persillade  52

Lombatello chargrilled over rosemary branches with smashed pumpkin, baked borlotti beans and Italian chilli  50

To share

Half a golden chicken chargrilled over thyme branches with a bowl of flageolet beans, corno di toro peppers 

and basil aïoli  84

Contorni  18

Rainbow chard

Fig clafoutis with fig leaf 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.