Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Local chicory salad with marinated rabbit, parmigiano-reggiano and balsamico.
Baby artichoke, prosciutto di parma, and arugula salad
Leek flan with peperonata and marinated albacore.
Salumi from olympic provisions and framani with roasted cherry mostarda
A taste of all our house antipasti
Capunet: traditional chard rolls stuffed with braised rabbit; with chanterelles and cherry tomatoes
Tripe with green farro, cherry tomatoes and bone marrow.
Tagliata of local beef with bagnet vert maionese, nasturtiums, and baby turnips
Braised duck leg with empeltre olives, plums and prunes
Quileute spring salmon with gooseberries, dill and purslane.
Fine hand cut egg pasta with ragu or butter and sage
Candy wrapper shaped pasta filled with braised young goat; with marjoram butter.
Cavatelli with zucchini, basil and ricotta.
Roasted broccoli with bagna caoda.
Roasted young carrots with sage and acetorium vinegar.
Paulines recipe for braised greens with house-cured lardo and chili vinegar.
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.