An evening well spent.

Hand-cut ribbons, crisp sage, toasted hazelnut, aged pecorino.

Soft polenta, gremolata, a spoon of the braising juices.

Whipped ricotta, pepitas, brown butter, a little chili.

Charred lemon, white beans, parsley and olive oil.

Carnaroli rice, thyme, a slow stock, finished with butter.

Whatever was rolled this morning, with a bright, simple sauce.

Focaccia, salsa verde, pickled onion, a handful of greens.

Tender leaves, shaved pecorino, lemon, black pepper.

Citrus syrup, mascarpone, a pinch of flaky salt.

Silky, bittersweet, served with a crisp almond biscuit.

Mustard-honey ice cream, toasted walnut.