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Dal Mare ~ from the Sea Dal Pascolo ~ from the Pasture Dall'orto ~ from the Garden ~ Menu Degustazione ~

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Dal Mare ~ from the Sea Dal Pascolo ~ from the Pasture Dall'orto ~ from the Garden ~ Menu Degustazione ~ dal mare ~ from the sea dal pascolo ~ from the pasture tonno gallurese ~ raw yellowfin tuna in sardinian olive oil with aged 9 joselito iberico de bellota coppa ~ 35g thinly sliced prized cured 24 carignano wine vinegar, sea salt and black pepper coppa from spain, aged 6 months, served with warm bread capesante ~ raw hokkaido scallops, garlic, blackberry, mustard 10 stella di ricotta in brodo ~ roasted buffalo ricotta and thyme 8 in aromatic hen’s broth tramezzino fritto ~ fried shrimp and scallop sandwich, chives, 9 scrigno ~ chest of pasta filled with lamb sausage, pork ‘nduja, 8 smoked lemon mayonnaise (1pc) ~ with 15g acadian caviar add $45 fresh chickpeas, summer squash and garlic crema (1pc) linguine di mare ~ 40g pasta, clams, calamari, scallops, ocean fish, 14 manzo ~ wild ramp roasted flat iron steak, variations of allium 16 mussels, biancolilla olive oil branzino ~ olive oil poached cyprian sea bass, barese cucumber, 16 agnello alla griglia ~ grilled lamb chop, graffiti eggplant, 12 basil-pine nut pesto smoked potato, rosemary (1pc) dall’orto ~ from the garden ~ menu degustazione ~ vegetarian and pescatarian tasting menus are available upon request. pinzimonio ~ a tasting of two premium olive oils, warm bread, 11 we kindly ask for full table participation. seasonal vegetables ~ view our list if you wish to add a third olive oil insalata liquida ~ liquid salad of gem lettuce, peppers, pickled patty 8 pans, pink peppercorn, fennel pollen, nocellara olive oil il covo’s 5 course summer tasting menu $75 legumi al risotto ~ seasonal legumes, castelmagno cheese, 8 salt cured hen’s egg yolk bautta beverage pairing $50 garganelli al pomodoro ~ hand-rolled pasta with fresh local tomato 9 pantalone beverage pairings $90 and pecorino romano (supplement with burrata cheese ~ add $6) tortino alla valdostana ~ hen egg custard, chanterelle mushrooms, 16 fontina cheese fondue, black truffles from umbria onion black pepper garlic pepper pork egg shellfish wheat lactose nuts dal casaro ~ from the cheese maker raveggiolo ~ homemade cow’s milk curd with zucchini blossom 9 and pearls, served with warm bread burrata ~ 125g pasteurized fresh cow’s milk cheese, puglia, 15 served with preserved tomatoes in puro olive oil zaferan ~ 30g pasteurized sheep’s milk cheese with saffron and 8 black pepper, aged 2 months, sicilia, served with orange marmelata puzzone di moena ~ 30g unpasteurized cow’s milk cheese, 9 aged 3 months, trento, served with honey and spruce blu di frabosa ~ 30g pasteurized blue veined sheep’s milk cheese, 7 aged 8 months, piemonte, served with apple mostarda si cucina sempre pensando a qualcuno, altrimenti stai solamente preparando da mangiare you always cook thinking about someone, otherwise you’re just preparing something to eat dal pasticciere ~ from the pastry chef torta al prosecco ~ sweetened goat cheese prosecco cake, 9 preserved sour cherry tartufo ~ truffle of chamomile and almond sorbet, strawberry heart 9 la chiarina ~ abruzzese sponge cake, vanilla cream, 9 valhrona chocolate, espresso gelato frutti di bosco ~ seasonal berries, yogurt gelato, elderflower 9.
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