Sample Dinner Menu From Wednesday August 18, 2010 (note: all items on this menu are subject to change daily)   Starters House-marinated olives 4 A bittersweet salad 8 Radishes, smoked butter, pesto & almonds 9 Chicory variegata di Chioggia, plum & Zinfandel 9.5 Heirloom tomatoes, roasted eggplant & tonnato sauce 10 Land of fruit & nuts 10.5 Boccalone lardo, plums & rose thyme 11.5 Marinated local sardines, cherry tomatoes, sunflowers & capers 12 Boccalone sanguinaccio alla mosto cotto 12.5 Crushed beet, arugula, Taleggio & hazelnuts 13 Boccalone salumi platter:  Piglet 11/Sow 20/Boar 36   Pasta & Riso Handkerchief pasta & rustic pork ragù 16/10 Cavatelli, beef brasato & mint 16/10 Strozzapreti, pesto Genovese, Romano beans & potatoes 16/10 Tomato leaf bucatini, toy box tomatoes, garlic chives & chilli 15/9 Spaghettini, Sardinian cured tuna heart, egg yolk & parsley 16/10 Heirloom tomato risotto 16/10 Duck farrotto, nettles & purplette onions 17/11   Entrees Whole roasted local sardines, tomato, chilli, capers & parsley 21 Poussin, Sicilian style eggplant, chilli & mint 23 Pork, watermelon & heirloom tomatoes 24 Beef cheek, garden weeds, potatoes & sweetbread salsa rustica 25 Lamb, butter beans, burnt leeks & anchovy 27   Sides Roasted Chantenay carrots, lemon & sorrel 5.5 Leg of Beast, Ham in Hay, or Whole Pig Dining (Advance booking required; please inquire) ________________________   Desserts & Cheeses Rose geranium panna cotta & strawberries 8 Kadota fig & mascarpone crostini 7.5 Andante "Minuet", hazelnuts & sweet tomatillos 8 Heirloom corn cake, Douglas fir ice cream & blueberry 8 Mint granita & Charentais melon sorbetto 7.5