BY THE GLASS
BUBBLES
Prosecco Marna Blu NV 11
Masot, Veneto, Italy — Glera
Wilder Feder 2023 13
Weingut Helmut Christ, Franconia, Germany
—Riesling,Kerner,Müller-Thurgau
Sui Generis Dosaggio Zero NV 16
Cherubini,Lombardia, Italy—Chardonnay
Origine NV 17
J.M.Goulard, Champagne, France
— Pinot Meunier, Chardonnay
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WHITE
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​Pinot Grigio 2024 11
Reguta, Friuli-Venezia Giulia, Italy
Riesling Trocken 2024 12
Weingut Michel, Nahe, Germany
Sauvignon Blanc 2023, 13.5
Domaine de Bablut, Loire Valley, France
L’Animo 2024 14
Tenuta Saiano, Emilia-Romagna, Italy — Grechetto Gentile
Mâcon-Villages Les Chouettes 2023 16
Château de Messey, Burgundy, France — Chardonnay
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ORANGE
Campo di Colonnello 2023 14
Raína, Umbria, Italy — Trebbiano Spoletino
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RED
Joven 2023 10.5
Señorio de Librares, Rioja, Spain
— Tempranillo, Garnacha, Mazuela
Frais Comme un Gardon 2024 12.5
Domaine Rouge Garance, Rhône Valley, France
— Cinsault, Carignan, Syrah
Casa Agrícola Tinto 2022 13
Pepe Mendoza, Alicante, Spain
— Alicante Bouschet, Giró, Monastrell
Nerocapitano 2024 14
Lamoresca, Sicily, Italy — Frappato
Morgon “Les Charmes” 2020 15
Domaine des Moriers, Beaujolais, France — Gamay
Cupersito 2021 16
Casebianche, Campania, Italy — Aglianico
​​​​​​COLD CUTS CHEESES
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Coppa Stagionata dei Castelli, Veneto, IT 9 Brillat-Savarin, Burgundy, FR 6
Mortadella Favola, Emilia-Romagna, IT 9 Taleggio Carena, Lombardia , IT 6
Maison Baud Saucisson, Savoie, FR 9 Poacher Cheddar, Lincolnshire, UK 6
Prosciutto di Parma 24 months, Emilia-Romagna, IT 9 One of Each 12
A Bit of Everything 18
SNACKS DESSERTS
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Bread & Whipped Butter 6 Gelato alla Crema & 20y Aceto Balsamico 8
add Anchovies Butter 3 Hazelnut Thing 7
add De Fermo Extra Virgin Olive Oil 5 Coconut Pannacotta, Yuzu, Pistachio, Raspberry 7
Gordal Picante Olives 5
A Bowl of Nuts 5
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12cl
TO SHARE - COLD SECTION
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Sweetbread Paté on Brioche, Apricot Jam, Hazelnuts. 11
Beef Tartar, Black Garlic Aioli, 13
Mushroom Chips, Black Truffle
Extra Black Truffle 5
Radicchio, Endive, Beetroot, Tomato, Red Pesto 8
Burrata, Bell Pepper, Anchovies, Spring Onion Oil. 9
OB’s Vitello Tonnato 14
Parmesan Choux & Mortadella Mousse 9
Whipped Cod & Crispy Polenta 9
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TO SHARE - WARM SECTION
Braised Leek & Hot Honey 11
Beef & Guanciale Skewers, Leek Parmantier 18
Scallop, Corn Mousse, Pancetta, Katsuobushi 8
Mondeghili & Salsa Verde 11
Spicy Friarelli & Goat Cheese Crostino 11
French Fries & Andalouse Sauce 7
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​​​​PASTA & RISOTTO
Cacio & Four Peppers 19
add Black Truffle 5
add Crispy Guanciale and make it a Gricia 3
Risotto alla Milanese 18
add Ossobuco 14
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​​ MAINS
300g Grilled Entrecôte 36
Seabass, Tomato, Artichoke, Olives, Lacto-Paprika 24
& Basil Oil
Crispy Eggplant Milanese 20
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FOOD IS CULTURE.
Through flavors and aromas, we share something essential — a way of living, of feeling, of being together.
To cultivate taste is to cultivate understanding; it is to plant seeds and let new ways of seeing the world grow.
This is more than offering a meal.
It is transmitting knowledge, nurturing a different way of conceiving life — a quiet revolution that improves us all.
