Dinner Menu

July 2nd, 2026

fresh black  perigord  truffles

add a supplement to any dish

six grams  35

sfizi

unicorn pink stripe oysters (rhubarb and muscat grape granita)*  10

chicken liver crostini with green tomato marmellata*  9

warm semolina cakes (tomato crema, zucchini, sardinian pecorino, black perigord truffles)  17

warm olives with almonds and black garlic  10

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

antipasti

24 month prosciutto di parma (stone fruit, toasted hazelnuts, arugula, aged parmigiano)*  24

burrata di andria (pine nuts, romaine, heirloom tomato, tomato fonduta, oat-millet sourdough)  24

eggplant and sweet pepper caponata (golden raisin, toasted almonds, celery leaf, basil, capers, grilled sourdough)  19

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

hiramasa crudo (fresh citrus, spicy strawberry-ginger brodetto, cucumber, radish)*  23

canederli in brodo (shiitake, tatsoi, leek, 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’

duck wing and nettle tortelli (prosciutto broth, kale, shiitake mushrooms, fresh black perigord truffle)  38

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

emmer farro casarecce (mushroom conserva, burrata, shungiku, snap peas)  30

potato and cheese pansotti (spring onions, fontina, fresh tomatoes)  28

tagliolini (local devon beef bolognese, aged parmigiano)  30

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

ricotta & fresh herb agnolotti (blonde morels, asparagus, marsala, grana padano)  30

rigatoni with spicy farm sausage (pork, beef, lamb, tomato, dried local farm chilies, broccoli rabe)  29

bigoli ‘in salsa’ (anchovy, wild fennel, artichoke, lemon, pangrattato)  26

linguine with gambero rosso prawns (calamari, tomato saffron sugo, capers, spinach, herbed bread crumbs)  38

secondi

grilled wild striped bass (fresh tomato salsa cruda, zucchini, olives, pickled ramp)  34

guinea hen leg (tuscan red rice, snap peas, roasted spring onions, radish, parsnip crema)  28

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

dry aged duck breast (stone fruit, rhubarb, roasted greens)  38

dolci

affogato with coffee stracciatella, ladyfingers and sabayon 15

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

orange blossom panna cotta with poached rhubarb and honey ginger crumble 15

lemon thyme polenta cake with poached apricots, almond streusel, 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.