Vegan menu 

*sample menu, subject to daily changes

Grilled Hearth Bread, carrot crema, plum, avocado      15.

Belgian endive, fennel, walnut, Calabrian chili, mint     12.

Summer fruits; pluot, fig, melon, tomato, Bronte pistachio crema, arugula   12.

Roasted cauliflower, chili, cumin, lime, pine nut crema         13.

Heirloom tomatoes, organic Umbrian olive oil, sea salt    14.

Roasted fingerling potatoes, salsa verde, chickpea    14.

Orecchiette, chanterelles, cipollini    12./24.

Heirloom tomato, taggia olives, borlotti ragù, chanterelles, french beans   28.

 

Vegetarian menu 

*sample menu, subject to daily changes

 

Junko's hearth bread, miso butter, heirloom tomato confit, french beans   15.

Zuppa della Sera

Radicchio, balsamico, 30 month aged Parmigiano-Reggiano   12.

Summer Fruits, smoked goat cheese, Bronte pistachio crema, arugula   13.

Belgian Endive, fennel, walnuts, Calabrian chili, mint     13.

Gnocchi alla Romana, heirloom tomato sugo, spuma di Parmigiano-Reggiano   14./28.

Risotto mantecato, chanterelles, huckleberries   14./28.

Tajarin, sage butter   15.

Orecchiette, basil, sugar snaps    13./26.

Heirloom tomato, borlotti, taggia oliver ragù, French beans, toasted almonds   26.

Roasted chanterelles, cipollini, French beans, plum crema   26.

Roasted cauliflower, cumin, lime, pine nut crema   13.

Roasted fingerlings, smoked potato crema, spuma di Parmigiano-Reggiano   13.

 

 

Dairy Free Menu

*sample menu, subject to daily changes

 

Tanara Giancarlo prosciutto di Parma, Langhirano, aged 30 month, local melon   25.

Octopus, smoked bone marrow, chickpea, salsa verde   18.

Foie gras, nectarine, candied ginger, thyme, cacao nibs   28.

local French beans, heirloom cherry tomatoes, mint   12.

Yellowtail cruda, Colatura, avocado, toasted almonds, fresh coriander   18.

 

Belgian endive, fennel, walnuts, mint, Calabrian chili vinaigrette   14.

 

PASTA

Tajarin with sage 15.

Tajarin with White Sturgeon caviar   30.

Zuppa della sera

Hand shaped orecchiette, basil, sugar snaps   17. / 30.

 

FISH, MEAT AND FOWL

Muscovy duck breast, Puy lentils, huckleberries, cardamom   42.

Pesce della sera - mp

Anderson Valley lamb rack "Scottadita", heirloom cherry tomatoes, Taggiasca olives, borlotti, local French beans    45.

A5 Miyazaki Kuroge Wagyu, daily preparation   95.


CONTORNI

Fingerling potatoes, salsa verde 11.

Cauliflower, pinenut crema, cumin, cayenne, lime   11.