Fried beignets filled with Prosciutto and Fontina Crocchette, potatoes, parmigiano reggiano and herbs

Borlotti beans, mussels, clams and squid tempura. The borlotti beans are cooked in a vegetable stock. Mussels and clams are sautéed in olive oil, white wine and parsley. Squid made in the Italian style tempura with corn starch and sparkling water. The flavors are married together wonderfully thanks to the seafood juice and lemon vinaigrette used for seasoning the beans. We serve this dish with squid ink and rice chips, encouraging to use them as bread. The dish is gluten and dairy free.

Orecchiette is a traditional handmade pasta from Puglia. We serve orecchiette with a pesto made with ricotta cheese, broccoli rape, pine nuts and pecorino cheese, garnished with fried kale, parmigiano and pan grattato.

The Sgoppino is a palate cleanser, an emulsification of vodka and lemon sorbet. Refreshing and perfect to set your self for dessert.

Peanut gelato, raspberry foam and dark chocolate. This is a twist on the classical American snack but with the use of Italian techniques. The peanut gelato is dairy free and it is served with raspberry foam, a delicious crumb made with 70% dark chocolate and a little bit of raspberry gel. The dish is also gluten free.