LUNCH MENU
FALL 2021
11:30 AM- 4:00 PM


vg - Vegetarian
gf - Gluten Free
V - Vegan


TO START :

Prosciutto  San Daniele   gf        17
Mozzarella Bufalina,  Olio "Affiorato"

Hummus             gf- V              18
Dried nuts, sesame, charred Pita

Avocado and seeds          gf -V       17
Corn tortilla, activated seeds, chile Guajillo

Buffalo Cauliflower            gf-V       18
Cashew crema, Korean Chili, fermented carrot and celery

Salmon Tartare *               18
Citrus, mustard, dill, Lavash

Char-grilled Octopus          gf        19
Sweet potato, tomato, olive, caper      

Shishito Peppers     gf-vg     16
Ponzu-pink peppercorn aioli

Crispy Okra                    gf-V          22
Green goddess, chives

WELLNESS

Ancient Grains Bowl       vg        20
Barley and toasted quinoa, egg, avocado and pesto Genovese

Burrata and Beetroot        vg-gf         17
Radicchio, Squash, Orange and Hazelnut
add Tuna   + 10

"Medi"  Bowl                    gf -V 16
Baby Gem, little tomatoes, pepper, feta, olives and oregano

Avocado Toast *                21
Whole grain-einkorn toast, smoked salmon, lime salt

Steak lettuce wrap                 gf     18
Papaya, jicama, sweet pepper Aioli

Tuna Poki           gf          18
Bambu rice , avocado, wakame, egg, truffle ponzu

Add: 
Tuna tataki   10   | Grilled Chicken 8  |   Pink Salmon   10
Fire Roasted Shrimps 10     |   Charred Tofu 8

* available vg

PASTA:

Spaghetti BIO al Pomodoro             vg              18
Preserved tomato, Basil and Parmigiano

Tagliolini al tartufo            vg            31
Chanterelles, sage, Burgundy truffles

Cacio e Pepe               vg            19
Linguine, Pecorino Romano, cracked pepper

MAIN:

Hanger Steak            gf           28
Char-grilled, with corn, pomegranate, squash and salsa verde

Farm raised chicken    gf         29
Slow roasted, with shelling beans, bacon and jus

Truffle Burger                     24
Charred, with onion mostarda, Brie, and truffle remoulade
Plant based “meat”      +4

Pink Salmon          gf         24
Roasted, with chickpea, fennel and artichoke

Open face chicken Sandwich                 18
Mozzarella "Bufalina", pesto Genovese, tomato and Mizuna

SIDES :

"Roman" Artichoke     gf -V         12
Chipotle, honey, goat cheese

Baby potatoes                 gf- V              12
Shallot vinaigrette

Skinny Fries 
Herbs, paprika, sea salt         gf-                 10

LA Street Corn                gf- V              10
Crushed Avocado, Chili-lime salt

Wild Mushrooms "al funghetto"             gf - V          8
Aged sherry vinaigrette


DESSERT:

Tiramisu'             12
Ladyfinger cookie, mascarpone - Marsala cream, Espresso

Little Fancy Pastry Bites               13

Italian Artisanal Gelato
2 scoops / 3 scoops 7/10
Bronte Pistachio
70% chocolate
Strawberry


Click here to see our drinks menu.

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