Menu

 

Chilled cucumber soup with smoked yogurt, green grapes and garlic chips   9

 

Sweet corn custard with fresh sea urchin, toasted brioche, lardo and chives   11

 

Tuna crudo with egg yolk, summer truffle, mojama and petite herbs   10

.

 

Hearts of palm agnolotti with razor clams, merguez sausage and chervil   11

 

Scrambled brown eggs with pickled pig's feet, truffle butter and parmigiano-reggiano   9

 

Fried fig tart with fennel jam, pistachio and Epoisses cheese   11

.

 

Spanish octopus with fregula sarda, tomatoes, octopus 'nduja and nasturtiums   15

 

Arctic char with breakfast radishes, asparagus, brown butter and lobster stock    15

 

Free range chicken confit with English shell peas, preserved lemons, fennel and harissa   14

.

 

Wagyu beef tongue with chilled potato puree, caper berries, garlic scapes and onion gelee  16

 

Grilled leg of lamb with beech mushrooms, fried cauliflower, nicoise olives and pecorino   16

 

Veal roast with smoked apricots, artichoke, rapini and olive oil   16

.

 

Strawberry shortcake with tarragon, compressed green apples and sweetened buttermilk   9

 

Goat milk yogurt panna cotta with pickled blueberries, lemon shortbread, cucumber gel and honeycomb   8

 

Chamomile sponge cake with mango sorbet, macerated blackberries and carrot   9

.

 

Cheese plate, chef's choice with accompaniments   14

 

5 course dinner - select one from each category: $56 plus tax and gratuity

Please note that a tasting menu must be ordered by everyone at the table.

 

 

 

*Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

 

 

© Piccolo 2015