No cuisines specified
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 fra'mani 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.
Pauline's recipe for braised greens with house-cured lardo and chili vinegar.
Menu for Spinasse provided by Allmenus.com
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