mildly spicy avocado, oil with mint and lime (4)
roasted striped eggplant, confit cherry tomatoes, and basil
agretti, lavender oil, and walnuts (4,8)
beetroot-marinated swordfish, citrus-marinated tuna, cuttlefish lardo and octopus salami (2,4,14)
wrapped in Patanegra lard with fig mustard (3 pcs) (2,10)
friggitelli peppers and guanciale (14)
persimmon, marinated red onion, San Marzano tomato, crunchy celery and Candonga strawberry dressing, sun-dried tomatoes, and chili pepper (2,9,14)