Dinner Menu

July 28th, 2025

 black   perigord  truffles

add a supplement to any dish

eight  grams  36   |   four  grams  18

sfizi

unicorn pink stripe oysters (rhubarb & muscat grape granita, sirk vinegar, lime zest)*  9

chicken liver crostini with green tomato marmellata*  8

warm semolina cakes with sungold tomato crema, formaggio caprino al tartufo, black perigord truffles  17

buffalo mozzarella bocconcini with giardiniera  13

warm olives with almonds and black garlic  9

focaccia with umbrian fava bean crema (confit spring onions, grilled scallions, garlic chives, grana padano)  12

antipasti

grilled peach and prosciutto di parma (stone fruit balsamic vinaigrette, toasted hazelnuts, arugula, parmigiano)*  21

burrata di andria (marinated tomato, stone fruit, basil, sourdough)  23

eggplant caponata (sweet nardello pepper, golden raisins, toasted almonds, capers, sourdough)  19

erbazzone (farm greens and ricotta pie, charred onion, radish, balsamico)  17

hiramasa crudo (strawberry brodetto, cucumber, citrus, radish, chilies)*  22

grilled rosemary flatbread (ramp top pesto, pine nuts, fresh tomato, purslane, parmigiano)  19

nostrale (local farm pick of the day)  18

pasta   ‘dalla   nostra   tavola’

duck wing and potato tortelli (prosciutto broth, watercress, shiitake, perigord truffles)  38

bucatini all’amatriciana (house-cured pancetta, tomato, pecorino)  28

emmer farro casarecce (mushroom conserva, burrata, snap peas, grana padano)  29

artichoke and potato pansoti (ramp top pesto, fontina, purslane, pine nuts)  32

tagliatelle (local devon beef bolognese, aged parmigiano)  29

pappardelle (braised wild boar, juniper, black trumpets, parmigiano)  32

smoked celery root agnolotti (morels, peas, grana padano)  29

buckwheat pizzoccheri (asparagus, potato, sage, fontina)  28

secondi

wild striped bass (fresh herb brodetto, summer vegetables, tomato, sweet cicely)  36

crispy duck leg (tuscan red rice, collard greens, parsnip, mushroom, black olive crema)  32

house made pork sausage (white bean, kale, garlic scapes, smoked onion, nardello peppers)  28

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

dolci

affogato with toffee stracciatella, brown sugar crème diplomat and ginger crumble 14

chocolate hazelnut torta with toasted hazelnut gianduja, roasted banana malt gelato and oat crunch 14

vanilla bean panna cotta with local strawberries, basil, balsamic and butter cookie crumble 14

apricot semifreddo with vanilla spiced anglaise and crispy buckwheat 14 

roasted fig gelato with olive and fig shortbread, anise-orange pastry cream and caramelized figs 14 

nepitella stracciatella with amaro cherries, cookies and cream crumble and vanilla chantilly 14

bronte pistachio gelato with crumbled pistachio and dried cherry biscotti 15

house cookie plate  8

*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.