mildly spicy avocado and mint oil (4)
with green beans, confit cherry tomatoes, lemon oil and slicedalmonds (4,8)
with agretti greens, walnuts and lemon oil (4,8)
beetroot-marinated swordfish*, oregano tuna*, squid lard*, dill-cured salmon* (2,4,14)
wrapped in Patanegra lardo, fig mustard (3 pcs) (2,10)
on spring vignarola vegetables with black pork guanciale (14)