MenuCategories "Antipasti"

Thinly sliced cabbage dressed with an anchovy egg sauce.

Butter poached scallops with nettle pesto, asparagus and brussels sprout leaves.

A taste of the above four antipasti.

Baby artichokes with honey-controne mascarpone, mint and toasted hazelnuts.

Mixed green salad with celery and white wine vinegar.

Pio Tosini 20 month-aged prosciutto with Toma Piemontese cheese.