Top: Strozzapretti, clams, guanciale
Bottom: Gnocchi, wild & tame mushroom ragu, nettles

Heirlooms, grilled gems, pickled peppers, olives, and feta

Foie gras torchon, quince Mostarda, duck cracklings

Grilled Spanish octopus, salsa verde, new potato, and celery

Green garlic flan, gulf shrimp, Aleppo pepper

Quinoa croccante, buttermilk crema

Local albacore Crudo, umeboshi puree, sesame, black olive carta

Heirloom caprese, fresh stretched mozzarella, finished with Olio d'oliva

Charred eggplant, early girl tomato, ricotta & mint