Tomato and mint toasts with long-cooked green beans
and roasted carrots    10

Herb frittata with gypsy pepper salad, almonds a
nd flatbread    10

Grilled local sardines with cucumbers, chiles and yogurt    12

Butter lettuce salad with crème fraîche and herbs     8

* Grilled rib eye steak salad with new potatoes, beets
and anchovy    12



Romano beans with tomato confit and sage     8

Slow-cooked beef ragú with garlic and scallion toast    13



Grilled chicken breast and leg with slow-roasted tomatoes,
farro and rapini 2   4

Ratatouille cooked in the coals with roasted polenta, corn on the cob
and an egg cooked by the fire    19

Grilled local albacore with tiger’s Eye beans, fresh black-eyed peas
and wild nettles    25



Fiscalini cheddar    6