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.

Kohlrabi and watermelon radish salad with anchovy vinaigrette, capers and parmigiano.

Mixed green salad with celery and white wine vinegar.

Pio Tosini 20 month-aged prosciutto with black currant vinegar marinated apples and toasted mustard seeds.