Lunch:

 

 Gnocchi alla Cacciatora

(house-made spinach and bread gnocchi with a chicken cacciatora with olives and porcini mushroom)

Chitarra con Peperoni Piccante

(square spaghetti in a baby pepper sauce with tomato, onion, garlic and chili, topped with pecorino and breadcrumbs)

Crescione

(house-made flatbread filled with sauteed kale, prosciutto, porcini mushrooms and stracchino cheese)

Zuppa: Farro, Cicerchie, e Funghi

(yellow split pea, farro and mushroom soup)

Dinner:

Antipasto Misto di Verdure
(sweet and sour eggplants, phyllo pie stuffed with bacon, potato and broccoli rabe, broccoli rabe sauteed with garlic, chili and olive oil)

Antipasto di Mare
(braised pollock with tomato, garlic and parsley, roasted mackerel with potatoes, pine nuts, raisins and fennel, soft shell crab and ramp frittata, prawn salad with white and green asparagus and mustard vinaigrette)

Fegato Grasso $16

(seared foie gras, served with toasted brioche, hazelnuts and caramel quince)

Moleche $12

(soft shell crab dredged in buttermilk and cornmeal, pan fried in butter and served with a mix of spring vegetables)

Tortelli  $16

(house-made pasta stuffed with asparagus and ricotta, served in an herbed butter sauce)

Ortica $16

(house-made pasta stuffed with nettles and ricotta cheese served in a tomato butter sauce)

Spigola $19

(roasted striped bass served with sweet potatoes and bacon, braised radishes and ramps)

Panna Cotta $7
(orange-vanilla panna cotta served with raspberry sauce and a hazelnut sandwich cookie)

Tortino di Rabarbaro $7

(rhubarb polenta cake served with raspberry rhubarb syrup and mascarpone mousse)