Dinner Menu

October 2nd, 2026

fresh   burgundy   truffles

add a supplement to any dish

eight grams  25

sfizi

unicorn oysters (watermelon & rhubarb granita, sirk vinegar)*  10

chicken liver crostini with green tomato marmellata*  9

warm semolina cakes (tomato crema, sardinian pecorino, burgundy truffles)  16

warm olives with almonds and black garlic  10

sea salt focaccia (fava crema, cipolle misti, tomato, pecorino)  14

antipasti

24-month prosciutto di parma (asian pear, toasted hazelnuts, arugula, parmigiano)*  24

burrata di andria (local hen of the woods mushrooms, radicchio, apple, oat-millet sourdough)  24

eggplant and sweet pepper caponata (tomato, golden raisin, almonds, squash, capers, grilled sourdough)  19

erbazzone (farm greens and ricotta pie, charred onion, marinated beets, fennel, balsamico)  18

kampachi crudo (fresh citrus, chilled ginger-melon brodetto, kiwi berry, cucumber, radish)*  23

canederli in brodo (shiitake, local spinach, ailsa craig onions, fresh tomato)  19

grilled rosemary flatbread (porchetta di testa, spicy saffron mayo, giardiniera)  21

traditional bagna cauda (seasonal vegetables, warm garlic-anchovy dipping sauce)  24

pasta  ‘dalla   nostra   tavola’

pappardelle (braised wild boar, juniper, black trumpets, parmigiano)  33

tortelli di carne (sweet pepper sugo, roasted kale, balsamico)  32

bucatini all’amatriciana (house-cured pancetta, tomato, pecorino)  29

emmer farro casarecce (mushroom conserva, burrata, arugula, grana padano, lemon)  30

potato and cheese pansotti (fresh tomato, tulsi basil, farm leeks, fontal)  28

tagliolini (local devon beef bolognese, aged parmigiano)  30

squash and brown butter agnolotti (chanterelles, corn, treviso, marsala)  30

rigatoni with spicy beef sausage (broccoli rabe, baby carrots, ricotta salata, dried local farm chilies)  29

fusilli gigante alla trapanese (toasted almond, tomato, herb pesto, eggplant crema, green bean, smoked provola)  28

chitarra al pomodoro (roasted tomato sugo, fresh tomatoes, burrata, giulia basil, burgundy truffles)  38

secondi

grilled swordfish (roasted tomato, bok choy, green beans, capers, olives, borlotti beans)*  34

longest acres beef butcher’s cut (nardello pepperonata, kale, anchovy salsa verde, grilled lemon)   MKT

grilled venison loin (fresh corn polenta, mushroom conserva, brussels sprouts, rosemary)  46

dry aged duck breast (cipollini agrodolce, delicata squash, apple, rhubarb, braised potatoes, wilted spinach)  38

dolci

affogato with chai stracciatella, spiced biscotti crumb and orange chantilly‍ ‍15

chocolate hazelnut torta with toasted hazelnut gianduja, roasted banana malt gelato and oat crunch 15 

vanilla bean panna cotta with caramel apples, cinnamon rye cake and candied buckwheat 15

lemon thyme polenta cake with poached peaches, blackberries, almond streusel and honey sour cream gelato 15

roasted fig gelato with olive and fig shortbread, anise-orange pastry cream and caramelized figs 15

roasted strawberry semifreddo with lemon verbena anglaise, black pepper crumb, lemon 15 

bronte pistachio gelato with pistachio and dried cherry biscotti 15

house cookie plate  9

*Consuming raw or rare foods can be a potential health concern for some people

Kindly inform your server if a guest in your party has a dietary restriction or food allergy.