2022 Susucaru terre Siciliano rosato. Fresh baked rolls with house-made butter with Icelandic herbal salt. First course. Gin and dill-infused cucumber on a rye cracker. Horse filet with sea truffle and black currants. Carrot purée tart with carrot leaves and flowers. Beck weissburgunder. Thinly sliced scallop crudo with trout roe, tapioca crisps, and grated cured guillemot egg yolk. Borghilder lager. Smoked and pickled baby potatoes with house made cheese, herbs, and herb-infused brown butter. 2023 Vietti Roero Arneis. Pan-roasted monkfish with creme fraiche, pickles, and smoked kale. 2023 Vietti moscato di asti. Angelica ice cream with rhubarb curd and filo “cone.”