Dinner Menu

October 2nd, 2025

burgundy   truffles

add a supplement to any dish

eight  grams  30   |   four  grams  15 

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 (local tomato crema, formaggio caprino al tartufo, burgundy truffles)  18

buffalo mozzarella bocconcini with giardiniera  14

warm olives with almonds and black garlic  10

focaccia with umbrian fava and white bean crema (tomato, garlic chive blossom, extra virgin olive oil, grana padano)  14

antipasti

prosciutto e pere (frog hollow warren pears, hazelnuts, parmigiano, balsamic)*  24

burrata (local tomatoes, walnuts, tomato-rhubarb jam, fennel pollen, grilled sourdough)  24

eggplant caponata (sweet pepper, husk cherry, tomatillo, squash, golden raisin, almond, sourdough)  20

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

hiramasa crudo (tomato, watermelon, cucumber, ginger, chilies)*  24

grilled rosemary flatbread (basil pesto, pine nuts, fresh tomato, porchetta di testa)  21

traditional bagna cauda (peak season farm vegetables with warm garlic-anchovy dipping sauce)  24

pasta   ‘dalla   nostra   tavola’

duck wing and potato tortelli (prosciutto broth, chrysanthemum greens, shiitake, burgundy truffles)  38

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

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

artichoke and potato pansoti (basil pesto, fresh tomato, pine nuts)  30

tagliatelle (local devon beef bolognese, aged parmigiano)  30

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

sweet corn agnolotti (matsutake, tomato, charred ailsa craig onion, grana padano)  30

fusilli gigante (fresh tomato, roasted zucchini, summer squash, ricotta salata, basil)  29

paccheri with sweet pork sausage (broccoli rabe, local tomato passata, pecorino)  29

secondi

grilled swordfish (cocozelle zucchini, pesto trapanese, almond, wax bean, tomato, herbs)  37

dry aged duck breast (tuscan red rice, sweet corn polenta, eggplant, delicata squash)  39

house made lamb sausage (white bean, tuscan kale, smoky sweet red onion, roasted peppers)  31

longest acres beef butcher’s cut (tomato, roasted potato, broccoli, bagna cauda)  MKT

dolci

affogato with toffee stracciatella, brown sugar crème diplomat and ginger crumble 15

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

vanilla bean panna cotta with local strawberries, basil, balsamic and butter cookie crumble 15

honey crisp apple crostata with almond frangipane, rhubarb and burnt honey gelato 15

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

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