Cerignola, taggiasche, castelvetrano, gaeta, picholine.
Pickled fennel, quince, creme fraiche, pea tendrils, fennel pollen.
Olive oil, sea salt.
Wood, olive oil, garlic, salt.
Shallots, parsley, lemon, tonnato sauce.
Golden raisins, sieved egg, pickled chilies, oregano.
Stumptown coffee, spices, lemon paste, sea salt, brioche.
Roasted beets, Belgian endive, aged Capra Sarda.
Chef's selection of house-cured meats, pickles, mostarda, grilled bread.
Braised beet greens, soffritto, tomatoes.
Chanterelles, kabocha puree, pea tendrils, aged balsamic, cocoa powder.
Shaved heirloom cauliflower, pine nuts, avocado puree, pickled chili, mint, montasio.
Kale, mozzarella, grana padano, olive oil.
San marzano tomatoes, castelvetrano olives, oregano, fermented chilies.
Twisted semolina pasta, tomato sugo, fresh ricotta, basil oil.
Ricotta dumplings, housemade pork sausage, black truffles, Grana Padano.
Sea urchin, squid ink bottarga, garlic, Calabrian chilies, breadcrumbs.
Cacao pasta parcel, braised oxtail, burro fuso, grana padano, pine nuts, currants.
Mushroom ragu, fried Jerusalem artichokes, carrot puree, Grana Padano, carrot tops.
Charred escarole, fennel pollen, sea salt served family-style.
Herb salad, castelvetrano olives, marjoram, shaved carrots.
Mixed vegetables served family-style.
Salted caramel, cacao crust, olive oil, sea salt.
Graham cracker crust, brown sugar whipped cream.
Spiced chestnut zeppole, whipped cream, coffee ice cream.
Brown butter tuile.
Menu for Bestia provided by Allmenus.com
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