Dinner Menu

February 16th, 2026

fresh black perigord  truffles

add a supplement to any dish

six grams  36   |   three  grams  18

sfizi

unicorn pink stripe oysters (rhubarb & muscat grape granita, sirk vinegar, lime zest)*  10

chicken liver crostini with green tomato marmellata*  9

warm semolina cakes (roasted squash crema, brown butter, sage, fresh black perigord truffle, apple)  18

warm olives with almonds and black garlic  10

sea salt focaccia (white bean & cicerchia crema, broccoli rabe pesto, toasted pine nuts)  14

antipasti

prosciutto e pere (fresh pears, hazelnuts, parmigiano, aged balsamic)*  24

burrata (local beets, fresh apple, toasted walnuts, autumn berry, grilled oat-millet sourdough)  24

winter vegetable caponata (white fig, almonds, caper, black olive, sunchoke chips, cocoa, sourdough)  20

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

hamachi crudo (winter citrus, spicy mango-ginger brodetto, cucumber, radish, pomegranate)*  23

canederli in brodo (yellowfoot chanterelles, macomber turnip, leek, charred cabbage, spinach)  19

grilled rosemary flatbread (smoked berkshire ham, spicy saffron mayo, giardiniera)  21

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

pasta  ‘dalla   nostra   tavola’

duck wing and smoked celery root tortelli (prosciutto broth, kale, shiitake, fresh black perigord truffle)  38

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

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

potato and cheese pansotti (melted leeks, fontina, sage pesto, walnut)  28

tagliatelle (local devon beef bolognese, aged parmigiano)  30

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

roasted squash casoncelli (hedgehog mushrooms, rosemary, chicories, grana padano)  30

secondi

pan-roasted halibut (carrot crema, wilted spinach, umbrian lentils, meyer lemon, capers)  36

house made lamb sausage (ceci, roasted kale, smoked onion, fennel, fresh apple)  31

crispy duck leg (braised red cabbage, brussels sprouts, apple, turnip, parsnip, huckleberry agrodolce)  36

longest acres beef butcher’s cut (broccoli rabe, potato, bagna cauda, grilled lemon)  MKT

dolci

affogato with coffee stracciatella, ladyfingers and sabayon 15

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

vanilla bean panna cotta with winter citrus and mint 15

ricotta cheesecake with parmesan, roasted pineapple gelato, black walnut streusel 15

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

lemon sage gelato with butternut brown sugar crema, apple compote and candied buckwheat 15

bronte pistachio gelato with crumbled 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.