Creamy Puglian burrata, roasted heirloom tomatoes, basil oil, and toasted sourdough crostini.

Thinly sliced veal, creamy tuna caper sauce, micro-herbs, and crispy fried capers.

Crispy squid, zucchini ribbons, lemon zest, and house-made garlic aioli.

Tempura zucchini flowers, ricotta filling, lemon zest, and honey drizzle.

Hand-cut pasta, mountain butter, shaved black truffles, and aged parmesan.

Wide ribbons, slow-cooked wild boar ragù, juniper, and pecorino shavings.

Carnaroli rice, wild porcini, thyme, and creamy taleggio finish.

Roasted squash pasta, brown butter, sage, and crushed amaretti.

Dry-aged porterhouse, rosemary sea salt, charred lemon, and white beans.

Salt-crusted sea bass, capers, olives, and roasted fennel bulb.

Veal shank, white wine reduction, root vegetables, and citrus gremolata.

Layered eggplant, San Marzano tomato, fior di latte, and fresh basil.

Espresso-soaked savoiardi, mascarpone cream, and dark cocoa dust.

Vanilla bean cream, wild berry compote, and almond brittle.

Crispy shells, sheep ricotta, Bronte pistachios, and orange peel.

Flourless chocolate almond cake with fior di latte gelato.