Secondi

Abbacchio alla Romana   22
Spring lamb shank, rosemary, faro and salsa verde 

Duck   23     
Roasted duck breast,  fresh cherry mostarda over an arugula and shaved fennel salad

Scallops    25 
Seared sea scallops with roasted sweet corn, wild mushrooms and pancetta 

Bistecca    28
Grilled ribeye with panfried potatoes, rosemary and sea salt

Branzino     23 
Wild striped bass with romesco, artichokes, field greens and gigande beans

Antipasti