mildly spicy avocado, oli with mint and lime (4)
with roasted striped eggplant, confit cherry tomatoes, stracciatella and basil (4,7,8)
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 lardo, fig mustard (3 pcs) (2,10)
with friggitelli peppers and guanciale (14)