DINNER MENU

ANTIPASTISTARTERS TO SHARE
CRUDI
SASHIMI GRADE SEAFOOD TO SHARE
Reggis Ova Caviar 150
fried dumplings, onion, prosciuttoFluke Tartare 22
fermented fresno-lime “agua chile”, parmesan panna cotta, charred scallion jamRed Snapper 18
salsa verde, roasted garlic, sunchoke chipsStriped Bass 21
pistachio, mint, sea saltHamachi 24
tomatoes, green olives, basilAhi Tuna 29
capers, citrus, extra virgin olive oil
CONTORNISIDES TO SHARE
PRIMIFIRST COURSE / SMALL HOUSEMADE PASTA
SECONDIMAIN COURSE
CONDIVIDERE
LARGE FORMAT TO SHARE
CONDIMENTIsauces for extra flavors5
Bordelaise
Fermented Romesco
Apricot Mostarda
Pistachio Pesto