Ziti with tossed with haricot verts, double-smoked lardons, much garlic served with a demitasse of lemon soup (chicken stock with lemon juice and zest, lemograss, thyme etc). Pecorino tuiles with a dap of minced proscuitto. Grilled bone-in (it's a handle) pork loin chops flash-fried with an acho powder and panko crust. Tomato sashimi (red and yellow vine tomatoes, done on the mondoline, layered in threes [yellow, red, yellow]) with a shoyu, shiso, and ponzu drizzle and crunchy salt. Cheeses: St. Morgan, Rouy, Brillat-Savarin with sourdough crostini and cornichons.