appeTizer

Prosciutto di Parma 18

24-month-aged parma ham, caper berries, parsley and Ligurian olive coulis, red mustard greens, black sesame cracker, pecorino Toscano

Burrata 18

Burrata, eggplant and zucchini caponata, toasted pine nuts, romesco

Zuppa16

Cauliflower soup, dehydrated Ligurian olives, pimento, roasted cauliflower "florette"

Trevisana18

Radicchio trevisana and castelfranco, frico friulano, crispy hen of the woods mushrooms, leek-black truffle dressing

Mare & Terra 26

Poached Maine lobster salad, seared foie gras, avocado and Sicilian pistachios, baby corn, yuzu sour cream

Tonno  20

Tuna tartare, miso dressing baby cucumber, breakfast radish, ginger-lemongrass 'spuma'

pasTa – risoTTo (pasta is handmade daily)

Cappelli 26

Cacio e Pepe filling, black truffle

Chitarra  20

Whole wheat square spaghetti, organic cherry tomato sauce, basil, garlic

Agnolotti 26

Burrata Pugliese filled ravioli, cherry tomatoes, arugula pesto, Ligurian olives

Trofie 26

Hand rolled pasta, rabbit all' "Ischitana," oven roasted cherry tomatoes, Ligurian olives, rosemary

Ravioli del Plin  26

Braised short rib ravioli, brasato sauce, aromatic oil

Taglierini 26

Squid ink pasta, clams, bay scallops, shrimp, sea urchin, Calabrese chile, white wine sauce

Pappardelle 27

Pappardelle, Mouldard duck ragu, swiss chard, pecorino Toscano

Risotto 30

Aquerello rice, squash and leeks, Castelrosso cheese, bottarga

main course

Ippoglosso 38

Alaskan halibut, grilled romano beans, heirloom cherry tomatoes, pan sauce, saffron-yogurt paste

Polpo 36

Pan-seared octopus, limencello-shaved fennel salad, garlic cream, chive puree, crispy baby zucchini

 Orata 42

Whole dorade  "al cartoccio", fennel-pernod puree, Romanesco, pickled scallion, tomato powder

Pesce alla Griglia  M/P

Daily selection of fresh fish, simply grilled, served over the chef's daily selection of vegetables 

Costolette di Maiale   38                                                                      

Berkshire pork chop, grilled endive, shaved apple, pancetta vinaigrette, pork jus

Agnello 46                                      

Lamb loin, chanterelle mushrooms, fava beans, rosemary-almond crumble, sunchoke puree, lamb jus

Filetto  52                                                                                       

Prime beef tenderloin, caramelized onion puree, roasted artichokes, baby fennel, bone marrow vinaigrette

Costoletta di Vitello  52

Grilled free range veal chop, braised green cabbage, mushroom cream, thyme butter

sides 

 

grilled asparagus 11

charred shishito peppers, pesto trapanese 10

sauteed mixed wild mushrooms, bagna cauda sauce 12

rosemary-garlic fingerling potatoes 9