Seasonal Menu
Authentic Italian flavors crafted with seasonal ingredients, handmade pasta, and curated wine pairings.
Burrata al Tartufo
Creamy Burrata with Truffle
Fresh burrata, shaved black truffle, heirloom tomato tartare, and aged balsamic on toasted sourdough.
Carpaccio di Branzino
Wild Sea Bass Carpaccio
Thinly sliced sea bass, Amalfi lemon oil, pink peppercorns, caper berries, and micro fennel.
Prosciutto e Fichi
Cured Ham with Fresh Figs
24-month aged Parma prosciutto with caramelized black mission figs and wildflower honey.
Fiori di Zucca
Crispy Zucchini Blossoms
Zucchini flowers stuffed with whipped ricotta, lemon zest, and marjoram, fried in light batter.
Tagliolini all'Astice
Handmade Pasta with Lobster
Hand-rolled egg pasta, toasted black pepper, Pecorino Romano, and butter-poached lobster tail.
Agnolotti del Plin
Braised Veal Pasta
Piedmontese ravioli filled with slow-braised veal, finished in pan juices and sage butter.
Risotto allo Zafferano
Saffron Risotto with Marrow
Carnaroli rice simmered with Iranian saffron, gold leaf, and roasted veal bone marrow.
Gnocchi al Pistacchio
Potato Gnocchi with Pistachio
Hand-shaped gnocchi in Bronte pistachio pesto, stracciatella cheese, and sun-dried tomatoes.
Ready to Savor Italian Craftsmanship?
Reservations are recommended for evening service. Private dining options are available.
Italian Vintages & Pairings
Each bottle is chosen to complement our seasonal menu. Explore authentic appellations and sommelier-recommended harmonies for every course.
Crisp, Brioche, Apple, Mineral
Burrata & Heirloom Tomato
Herbs, Peach, Sea Salt
Sea Bream Carpaccio
Cherry, Violet, Leather
Wild Boar Pappardelle
Tar, Rose, Cherry, Earth
Bistecca alla Fiorentina
Plum, Cocoa, Fig, Spice
Braised Beef Cheek
Apricot, Honey, Blossom
Mascarpone Tiramisù
Walnut, Fig, Toffee
Cantucci & Gorgonzola
Private Cellar Experiences
Our Head Sommelier is available to guide your table through rare vintages and regional gems.