Dinner Menu

April 21st, 2026

fresh   black   perigord   truffles

add a supplement to any dish

six grams  36   |   three  grams  18

sfizi

unicorn pink stripe oysters (rhubarb and muscat grape granita)*  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 crema, cipolle misti, pecorino)  14

antipasti

24 month prosciutto di parma (white and green asparagus, toasted hazelnuts, arugula, aged parmigiano)*  24

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

root 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

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

canederli in brodo (trumpet royales, macomber turnip, leek, charred cabbage, spinach)  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 tortelli (prosciutto broth, kale, hen of the woods, 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 (roasted spring onions, fontina, green garlic pesto, walnut)  28

tagliatelle (local devon beef bolognese, aged parmigiano)  30

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

roasted squash casoncelli (morel mushrooms, asparagus, marsala, chicories, grana padano)  30

paccheri with spicy beef & pork sausage (collards, tomato, pecorino)  29

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

secondi

ora king salmon (carrot crema, wilted spinach, umbrian lentils, meyer lemon, capers)  34

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

crispy duck leg (braised red cabbage, brussel sprouts, parsnip, autumn berry agrodolce)  36

longest acres beef butcher’s cut (asparagus, 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

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

ricotta cheesecake with champagne mango gelato, fennel pollen streusel and saba 15

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

granita con brioche with muscat grape granita, mascarpone gelato and rhubarb brioche 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.