First course
choice of:
Spring vegetable salad, egg yolk, shaved pecorino, mint (v)
Warm ossobuco terrine, gremolata, shaved celery salad
Bigeye tuna carpaccio, tonnato sauce, chives, fried capers
second course
choice of:
Nidi di rondine, kale, taleggio, porcini, black truffle (v)
Roasted duck breast, braised red cabbage, aged balsamic, candied hazelnuts
Grilled branzino filet in guazzeto, tomato and zucchini broth, fettunta
Dessert
Strawberry Meringata, Vanilla Roasted Berries, Coriander Cake Croutons
