Seasonal Gastronomy & Pairings
Every creation pays homage to regional Italian heritage, elevated through contemporary techniques and seasonal ingredients. Handcrafted daily in our kitchen.
Burrata Pugliese con Fichi Arrostiti
Heirloom Burrata & Roasted Fig
Creamy artisanal burrata from Puglia, slow-roasted black mission figs, 25-year aged Modena balsamic, and hand-torn wild basil.
Franciacorta Brut DOCG, Ca' del Bosco
Crisp minerality and vibrant brioche notes cleanse the palate through the rich burrata.
Ricciola del Tirreno agli Agrumi
Crudo di Ricciola
Line-caught Pacific yellowtail thinly sliced, Sicilian blood orange segments, pickled shallot pearls, and cold-pressed Nocellara olive oil.
Etna Bianco DOC, Pietradolce
Volcanic salinity and bright lemon zest profile amplify the fresh raw sea notes.
Carpaccio di Fassona Piemontese
Carpaccio di Manzo Stagionato
Thinly sliced Piemontese beef tenderloin, 36-month Parmigiano-Reggiano crisps, caperberries, and winter truffle aioli.
Nebbiolo d'Alba DOC, Bruno Giacosa
Delicate tannins with crushed rose petals and red cherry aromatics match the tender beef.
Agnolotti Ripieni al Tartufo Nero
Agnolotti del Plin al Tartufo
Hand-pinched egg pasta pillows filled with roasted veal sweetbreads and ricotta, tossed in brown butter and shaved Norcia black truffle.
Barolo DOCG, Marchesi di Barolo
Deep earthy nuances of forest floor, tar, and dried violets elevate the dark truffle depth.
Tagliolini con Polpa di Granchio e Limone
Tagliolini al Granchio Reale
House-extruded squid ink tagliolini, sweet king crab meat, preserved Amalfi lemon zest, Calabrian chili threads, and bottarga crumble.
Vermentino di Gallura Superiore DOCG
Aromatic Mediterranean scrub notes with lingering almond salinity compliment the crab sweetness.
Risotto Carnaroli all'Amarone della Valpolicella
Risotto all'Amarone e Midollo
Aged Carnaroli rice simmered in Amarone wine, whipped with Castelmagno cheese, and topped with roasted beef bone marrow.
Amarone della Valpolicella Classico DOCG, Allegrini
Full-bodied dried fruit richness and velvety cocoa spice mirrors the risotto reduction.
Branzino Mediterraneo alla Brace
Filetto di Branzino Arrosto
Pan-roasted Mediterranean sea bass, sautéed wild Romanesco, charred baby fennel, and saffron-infused shellfish brodetto.
Greco di Tufo DOCG, Feudi di San Gregorio
Intense stone fruit stone aromas with high acidity cut through the rich saffron reduction.
Costoletta di Vitello al Burro Chiarificato
Costoletta di Vitello alla Milanese
Bone-in milk-fed veal chop, coated in herbed panko breadcrumbs, pan-crisped in clarified butter, served with wild arugula and lemon.
Brunello di Montalcino DOCG, Biondi-Santi
Sophisticated structured tannins with lingering tobacco and dark plum frame the crisp veal.
Guancia Brasata al Chianti con Polenta
Guancia di Manzo Brasata
Slow-braised beef cheek cooked for 12 hours in Chianti Classico, paired with stone-ground Bramata polenta and glazed baby carrots.
Chianti Classico Gran Selezione DOCG, Castello di Ama
Savoury Tuscan leather notes, tart wild blackberries, and firm oak integration complement the slow braise.
Tiramisù al Mascarpone di Montagna
Tiramisù Tradizionale MARGHE
Single-origin espresso-soaked savoiardi, whipped alpine mascarpone cream, dark cocoa dust, and dark chocolate shavings.
Vin Santo del Chianti Classico DOC, Fèlsina
Intense aromas of dried apricot, hazelnut, and honey pair naturally with coffee and rich cream.
Deconstructed Sicilian Cannolo
Cannolo Siciliano Scomposto
Crisp cinnamon pastry shards, sweet sheep's milk ricotta mousse, bronte pistachio crumble, and candied orange peel.
Passito di Pantelleria DOC, Donnafugata Ben Ryé
Luminous notes of candied citrus peel, fig, and aromatic herbs match the sweet ricotta mousse.
Panna Cotta Infusa al Rosmarino
Panna Cotta al Rosmarino e Frutti di Bosco
Silky Madagascar vanilla bean panna cotta infused with fresh garden rosemary, wild berry compote, and almond tuile.
Moscato d'Asti DOCG, Vietti
Delicate effervescence with peach blossom and elderflower freshness lifts the rich vanilla cream.
The Seven-Course Grand Degustazione
An unhurried journey through regional Italian culinary micro-climates, curated by Executive Chef Luca Romano and Head Sommelier Sofia Leone. Includes hand-pinched pasta courses, line-caught seafood, and rare cellar vintage pairings.
Please inform our service team of any food allergies or specific dietary preferences prior to ordering. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.