mildly spicy avocado and mint oil (4)
marinated cabbage, crunchy fennel and grapefruit dressing (4,7,8)
puntarelle and pomegranate (4)
beetroot-marinated swordfish, oregano tuna, squid lard, dill-cured salmon (2,4,14)
wrapped in Patanegra lardo, pear mustard (3 pcs) (2,10)
turnip tops, their sauce and crispy guanciale (14)