DALLA DISPENSA

Marinated Olives 5
Castelvetrano, Gaeta and Cerignola 

Baby Artichokes
charred and preserved in evoo

Mushrooms 8
mixed Italian mushroom

Giardiniera 6
carrot, mushroom, pepper, cauliflower, cucumber

Mediterrean Anchovies 9
espelette, evoo

Sweet Bell Peppers
stuffed with tuna, caper, evoo

Sundried Tomatoes  7

roasted with vinegar and herbs

Melanzana 6
peeled baby sicilian eggplant, red pepper

Marcona Almonds 7
toasted with peperoncino and sea salt

Taralli Pugliesi 5
aglio olio e peperoncino

PIATTINI

Snap Peas 10
shaved almonds, pecorino Romano, mint

Burrata 14 
caper, espelette, basil

Green Salad 11
Little gem lettuce , avocado, Castelvetrano olives,
tarragon vinaigrette , green peperoncino

Sourdough Toast 11
fontina, Italian ham, butter

Octopus 15
gigante beans, peperoncino, celery leaves

Garganelli 14
egg pasta, caper, olive, sun-dried tomato, 
almond, parmigiano reggiano

Gnocchi al Pesto 13  

basil pesto, cherry tomatoes, ricotta, ginger 

Strip Loin 16  
thinly sliced pan roasted, soy, yuzu koshu, lime

DESSERT

Chocolate Ganache 8

Creme Brulee 8

Mini Cannoli 3

Cantucci 5