Modern Italian Harvest
Our menu features seasonal Italian ingredients, handmade pasta, and heritage recipes sourced from local farms and artisanal producers.
Fresh burrata paired with balsamic-glazed figs, toasted pistachios, and wild thyme on house-made sourdough.
Aged beef with 36-month Parmigiano-Reggiano, caperberries, and cold-pressed Tuscan olive oil.
Mediterranean tuna, black truffle pearls, shallot emulsion, and a delicate sesame tuile.
Fresh egg tagliolini in cultured butter, aged pecorino, and shaved Norcia black truffle.
Squash and amaretto biscuits in sage-infused brown butter with toasted pumpkin seeds.
Carnaroli rice simmered in reserve Valpolicella Amarone with roasted bone marrow.
Aged beef tenderloin with Brunello reduction, celeriac puree, and glazed carrots.
Roasted sea bass with cherry tomatoes, olives, capers, and fingerling potatoes.
Braised artichokes on stone-ground polenta with lemon zest and fresh rosemary.
Espresso-soaked savoiardi, whipped mascarpone, cocoa crumble, and Marsala wine.
Crisp pastry filled with sweet sheep's milk ricotta and roasted Sicilian pistachios.
Madagascar vanilla panna cotta with spiced forest berry reduction and almond tuile.
Italian Wines & Handcrafted Spirits
Explore our curated list of biodynamic Italian wines and artisanal digestivi, selected to complement our seasonal menu and enhance your dining experience.
Refined effervescence from Italy's historic hillside vineyards
Lombardy DOCG•Lombardy
Green apple, toasted bread, white flowers, and saline finish.
Valdobbiadene•Veneto
Pear, acacia, citrus zest, and delicate persistent bubbles.
Need help selecting the perfect bottle?
Our sommeliers are available to guide you through our cellar, offering personalized recommendations and tasting flights tailored to your meal.