with baked yellow datterino tomato cream, basil oil, lemon, and Grana Padano DOP flakes (7)
with Barolo pancetta, tomato, parsley chlorophyll, capers, almonds (8)
with broad beans, chicory and its jus with orange
wrapped with duck breast speck, couscous with seasonal vegetables, and crispy pan brioche (1,7)
with burnt pepper cream, balsamic and licorice glaze
with Calabrian black pork pancetta, eggplant caponata, and crunchy almonds (8)
with green beans sauce, rosemary alioli, hazelnuts (3,8)
Served with a salad of Polignano carrots and Smith apple, lemon, and Montenero cheese shavings. (7)
