The Menus
A seasonal journey from Lombardy through Tuscany to Emilia‑Romagna, with Mediterranean detours.
Antipasti
USDBurrata Pugliese
Creamy burrata, heirloom tomato, basil, olive oil di Sicilia.
18Carpaccio di Manzo
Thinly sliced beef tenderloin, arugula, shaved Parmigiano, lemon.
21Polpo alla Griglia
Grilled octopus, white bean purée, smoked paprika, lemon oil.
24Cozze e Vongole
Black mussels and clams, white wine, garlic, grilled bread.
22
Pasta & Risotti
USDTagliatelle ai Frutti di Mare
Handmade tagliatelle, Gulf shrimp, clams, saffron, lemon.
38Pappardelle al Cinghiale
Wild boar ragù, red wine, rosemary, shaved Pecorino.
34Risotto ai Funghi
Carnaroli rice, porcini, truffle butter, aged Parmigiano.
32Lasagna della Nonna
Layered pasta, slow Bolognese, béchamel, mozzarella di bufala.
29
Pesce e Carne
USDBranzino alla Griglia
Whole grilled Mediterranean sea bass, capers, herbs, olive oil.
46Filetto al Barolo
Beef tenderloin, Barolo reduction, roasted root vegetables.
52Pollo al Limone
Free-range chicken, Meyer lemon, white wine, rosemary potatoes.
32Agnello Arrosto
Slow-roasted lamb shoulder, mint salsa verde, white beans.
44
Dolci
USDTiramisù della Casa
Mascarpone, savoiardi, espresso, cocoa.
14Panna Cotta ai Frutti di Bosco
Vanilla bean panna cotta, warm berry compote.
13Cannoli Siciliani
Crisp shells, sweetened ricotta, pistachio, candied orange.
13
Specials change daily. Please ask your server about today's preparations.
Reserve a Table