House-marinated olives

Polpettini & potato in brodo with spring onion

Winter chicories salad with shaved Parmesan

Friulan shaved cabbage & potato salad with mustard vinaigrette

Warm bread salad with braised catalogna chicory & pecorino

Little gem lettuce with anchovy, sieved egg & Parmesan

Roasted beets with watercress & ricotta salata

Pickled local herring with shaved celery heart

Pork & dandelion green sausage with arugula & fennel

Antipasto platter (for two) of house-cured meats & mustard, roast garlic &

Handkerchief pasta with rustic pork ragù

Spaghettini with bottarga, lemon, chilli & garlic

Nettle pappardelle, chiodini & black trumpet mushrooms

Duck confit & liver agnolotti

Asparagus with spagna beans, green garlic & sizzled egg

Hawaiian tombo with braised artichoke & asparagus

Milk-braised pork shoulder with escarole & creamy polenta

Livornese seafood stew with Lisbon lemon, grilled bread & aioli

Red wine-braised squab with rainbow chard & liver crostone

Grilled flatiron steak with balsamic onions & watercress

Plate of Frantoio Olivestri DOP Umbria extra-virgin olive oil

Bowl of creamy polenta

Grilled asparagus with Parmesan & lemon

Chocolate-tarragon silk torta

Meyer lemon bavarese with pistachio

Grilled pineapple with young coconut gelato & poivre-long caramel

Torrone semifreddo with cigarette tuile

Incanto cookie plate

Bay leaf panna cotta with candied kumquat

Selection of Italian cheeses:

| *Robiola Langhe & fig conserva | *Pecorino Grotte del Tufo & quince-pear cotognata | *Piemontese Blu delle Alpi & panforte