Sample Dinner Menu From Saturday February 6, 2010 (note: all items on this menu are subject to change daily)   Starters House-marinated olives 4 Winter chicories, balsamic & Parmigiano Reggiano 8 Pig's ears & apples 9 Pear, lardo & hazelnuts 10 Land of fruits & nuts 10.5 Marinated local sardines, Romanesco, chillis & mint 11 Tripe & clams 11.5 Pork belly & quince-sour orange mostarda 12 Boccalone salumi platter:  Piglet 11/Sow 20/Boar 36   Pasta & Riso Handkerchief pasta & rustic pork ragù 16/10 Braising green ravioli, pine nuts & Pecorino Incanto 15/9 Pipe rigate, trotters, foie gras & dates 16/10 Spaghettini, Sardinian cured tuna heart, egg yolk & parsley 16/10 Baby fennel, Meyer lemon & ricotta risotto 16/10 Best parts of the chicken risotto 17/11   Entrees Calamari inzimino, lacinato kale & aioli 17 Boccalone sausage, smoked mackerel, potatoes & horseradish 18 Calf's sweetbreads & kidney, lentils, radish, molasses & lime 21 Duck leg, spadona greens, farro, Castelvetrano olives & giblets 23 Lamb neck, polenta, radicchio Tardivo & gremolata 24 Pork trancia, Ponca di Povoa cabbage & pickled mustard 25   Sides Creamy polenta & Reggiano 5 Rutabaga, duck fat & maple 5 Sicilian Romanesco & cured tuna heart 6     Leg of Beast, Ham in Hay, or Whole Pig Dining (Advance booking required; please inquire) ________________________   Desserts & Cheeses Bay leaf panna cotta, saba & Amaretti 7.5 Flourless chocolate cake & pink peppercorn ice cream 8.5 Bearss lime sorbetto & shortbread 8 Blu Valchiusella, honey crème caramel & pistachios 8 Sheep's milk ricotta tart & blood orange 7.5