mildly spicy avocado and mint oil (4)
with green beans, confit cherry tomatoes, lemon oil and sliced almonds (4,8)
with agretti greens, walnuts and lemon oil (4,8)
with carosello cucumber, Sardinian Camone tomato, kiwi, celery,sweet-and-sour red onion, thyme and lemon dressing (2,9,14)
beetroot-marinated swordfish*, oregano tuna*, squid lard*, dill-cured salmon* (2,4,14)
wrapped in Patanegra lard and fig mustard (3 pcs) (2,10,12)
on spring vignarola vegetables with black pork guanciale (14)
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