Our Culinary Menu
Rooted in regional heritage and crafted with locally harvested produce alongside protected Italian appellations. Each dish reflects generational culinary precision.
Carpaccio di Manzo Stagionato
Chef's ChoiceDry-aged prime beef tenderloin, pickled chanterelles, shaved 36-month Parmigiano-Reggiano, cold-pressed Ligurian olive oil.
Burrata Pugliese con Fichi
Artisanal Puglia burrata, balsamic glaze pearls, toasted pine nuts, micro-basil, warm sourdough crisp.
Polpo alla Griglia con Patate
Charred Spanish octopus, saffron potato velouté, taggiasca olives, caper berries, smoked paprika oil.
Carciofi alla Giudia
Crispy fried whole globe artichokes, preserved lemon aioli, mint dust, volcanic sea salt.
Tagliolini al Tartufo Nero
Chef's ChoiceHand-rolled 30-egg-yolk pasta ribbons, mountain butter emulsion, freshly shaved seasonal Umbrian black truffles.
Pappardelle al Ragù di Cinghiale
Braised Tuscan wild boar ragù, crushed juniper, fresh bay leaves, aged Pecorino Toscano DOP.
Ravioli di Zucca e Amaretti
Delicate pasta pillows filled with roasted squash, browned sage butter, crushed amaretti crunch, aged balsamico.
Risotto all'Astice e Zafferano
Acquerello carnaroli rice, Abruzzo saffron threads, butter-poached Maine lobster tail, lemon thyme.
Bistecca alla Fiorentina di Chianina
Chef's ChoiceOak-fired 32oz certified Chianina porterhouse, rosemary smoked sea salt, charred lemon, roasted bone marrow.
Branzino Cileno al Cartoccio
Wild Chilean sea bass, braised fennel, pachino cherry tomatoes, castelvetrano olives, white wine broth.
Ossobuco alla Milanese
Slow-braised milk-fed veal shank, saffron risotto, parsley lemon zest gremolata, natural jus reduction.
Melanzane al Forno con Stracciatella
Smoked eggplant steaks, sweet san marzano sugo, fresh stracciatella, crispy sourdough gremolata, basil oil.
Tiramisù Tradizionale al Mascarpone
Chef's ChoiceHouse-made savoiardi dipped in single-origin Illy espresso and Marsala, whipped mascarpone, Valrhona dark cocoa.
Panna Cotta alla Vaniglia del Madagascar
Silky cooked cream, macerated wild blackberries, candied thyme, aged balsamic reduction drizzle.
Torta Caprese al Cioccolato Fondente
70% Guanaja chocolate, Sicilian roasted almond meal, Fior di Latte gelato, sea salt caramel.
Cannoli Siciliani Artigianali
Crisp Marsala pastry shells, sheep's milk ricotta cream, Bronte pistachios, candied orange rind, dark chocolate nibs.
Chef Marco's Seasonal Tasting Experience
Available Nightly for the Entire Table · Six Curated Courses
"Our tasting journey celebrates traditional Italian regional roots transformed through modern culinary craft. Each course is paired with cellar selections curated by Head Sommelier Sofia Bellini."
Dietary Key & Guest Notes
Please inform your server of any severe food allergies before ordering. Consuming raw or undercooked meats, seafood, or eggs may increase your risk of foodborne illness.
Purity of Soil, Mastery of Craft
Every dish begins long before it reaches our pans. We partner directly with historic Italian estates and conscientious local cultivators who honor ancestral harvesting traditions.
Imported Italian Cheeses
D.O.P. Certified Selections
Aged up to 36 months in climate-controlled cellars, our raw-milk cheeses deliver complex savory crystals, nutty depth, and unparalleled melt character.
Heritage Olive Oils
Single-Estate Cold Pressed
Harvested early October and extracted within six hours. Unfiltered, peppery, and rich in natural polyphenols that elevate every pasta and crudo.
Stone-Ground Flours
Organic Ancient Grains
Slowly milled to preserve delicate wheat germ and natural elasticity, forming the backbone of our daily handcrafted pasta shapes and wood-fired focaccia.
Farm-Fresh Produce
Daily Harvest Partners
Picked at peak sunrise ripeness by local grower collectives. Heirloom nightshades, wild field greens, and aromatic herbs delivered within hours.