Olives marinated in fennel pollen, rosemary, lemon zest

A selection of il buco alimentari salumi and la quercia prosciutto americano

House cured salt cod croquettes, aioli, fresh horseradish

Maple brooks farm burrata, persian cucumber, crispy shallots, bottarga di muggine

Cast-iron roasted spanish octopus, cauliflower, currants, capers, pine nuts, mint

Sushi grade spanish mackerel, avocado, trout roe, espellette pepper

House made catalan pork sausage, coco bianco beans, black garlic

Tuscan black kale, garlic, anchovy, lemon vinaigrette, filone croutons, parmigiano reggiano

Grilled Bandera quail in escabeche, pickled winter vegetables, aged PX vinegar

Poached organic farm egg, wild mushrooms, winter black truffles

Bison tartare, crispy artichokes, aleppo pepper, caprino stagionato, chives

Mixed citrus salad, radicchio tardivo, fried capers, shaved sunchokes

Pan-fired hawaiian king prawns in trapanese coarse sea salt

House-baked bread by kamel saci, trapanese fiore di sale, il buco extra virgin olive oil $1 per person

English peas, green onions, farro, poached egg, parmigiano

House made pasta, fresh homemade chorizo,coco bianco beans, ricotta salata

House made egg pasta, porcini mushrooms, thyme, pecorino di noce

Artisan dried pasta, new zealand cockles, white wine, garlic, peperoncino, parsley

Principato di lucedio carnaroli rice, wild nettles, melted leeks, fresh goat cheese

Pan roasted filet of Florida black bass, celery root puree, pomelo, black olives, cucumbers

Cast iron roasted niman ranch pork blade steak, broccoli di cicco, salsa rossa

Grilled top sirloin of vermont lamb, piccolo farro, pomegranate, radishes, turnips,lime-cumin yoghurt

Slow roasted painted hills farm beef strip loin, brussels sprouts, onion marmalade, shaved gorgonzola

Soft, pasteurized cow's milk from the northern Valsassina foothills an aromatic and pungent washed rind is mild in flavor with tangy, meaty notes and a fruity finish.

Pasteurized sheep's milk from lazio, firm pecorino, nutty with a sweet tangy finish

Sheep's milk cheese aged in hay from emilia romagna, sharp grassy and alpine notes

Pasteurized cow's milk from caves of faribault in minnesota is hand-rubbed with annato complex nut and caramel flavor with a nice amount of tang and a dash of salt on the finish

Wisconsin cow's milk cheese strikes the perfect balance between the saltiness of a fine english cheddar and a creamy french blue

Cooked cream drizzled with 10-year balsamic vinegar

Flourless chocolate cake, espresso caramel mousse, candied walnuts

Ricotta and pine nut cake, passito macerated figs

Seasonal fruit tart

Dried cherry-walnut and chocolate-pistachio biscotti served with a glass of sagrantino passito

House-made sorbet and ice cream