Our Menu

Creamy pugliese cheese, heirloom tomato confit, basil oil, and toasted pine nuts.

Thinly sliced raw beef, arugula, shaved parmesan, capers, and lemon vinaigrette.

Charred Mediterranean octopus, potato cream, smoked paprika, and parsley oil.

Stuffed with ricotta and lemon zest, served with a light honey drizzle.

Crispy rosemary-infused potatoes with sea salt.

Tender spears with lemon zest and olive oil.

Fresh garden greens with balsamic glaze.

Hand-cut pasta, slow-cooked beef and pork ragù, aged parmesan, fresh herbs.

Carnaroli rice, wild forest mushrooms, truffle butter, and fresh thyme.

Oven-baked sea bass, lemon, capers, olives, and seasonal roasted vegetables.

Braised veal shank, saffron risotto, gremolata, and rich marrow reduction.

Espresso-soaked ladyfingers, mascarpone cream, cocoa powder.

Silky vanilla bean cream with seasonal berry coulis.

Crispy shells filled with sweet ricotta and pistachios.