CRÈME CRUE, CUCUMBER AND TROUT CAVIAR, PICKLED DAIKON,
WARM TRUFFLE DASHI
19
DUCK PROSCIUTTO, PISTACHIO PRALINE, WARM LOCAL VERJUS SAUCE
17
ONION AND DATES CHUTNEY, PICKLED BEETROOT, WARM BRIOCHE
18
CAULIFLOWER AND PARMESAN PURÉE, BLACK OLIVE TAPENADE,
LAMB BROTH
18
36 MONTHS PARMIGIANO REGGIANO, LEEK AND CEP MUSHROOM SAUCE, PEARL ONIONS
19
LOCAL CUTTLEFISH, NDUJA BUTTER, FRESH HERBS, NOVELLO OLIVE OIL EMULSION
19