mildly spicy avocado, mint and lime oil (4)
roasted striped eggplant, cherry tomatoe confit, stracciatella and basil (4,7)
agretti, lavender oil and walnuts (4,8)
beetroot-marinated swordfish, citrus-marinated tuna, squid lard and dill-marinated salmon (2,4,14)
wrapped in Patanegra lard with fig mustard (3 pcs) (2,10)
friggitelli peppers and guanciale (14)
melon, marinated red onion, San Marzano tomato, crunchy celery and Candonga strawberry dressing, sun-dried tomatoes and chili pepper (2,9,14)