Dinner Menu

December 2nd, 2025

fresh   italian   white   truffles

add a supplement to any dish

six grams  110   |   three  grams  55

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 burgundy truffles, apple)  18

warm olives with almonds and black garlic  10

olive oil and sea salt focaccia (fava crema, smoked onions, fennel, roasted carrot, nettles, grana padano)  14

antipasti

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

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

autumn 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 (blood orange, cucumber, spicy ginger brodetto, pomegranate)*  24

grilled rosemary flatbread (chickering farms porchetta, spicy saffron mayo, giardiniera)  21

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

pasta  ‘dalla   nostra   tavola’

duck wing and smoked celery root tortelli (prosciutto broth, swiss chard, shiitake, burgundy truffle)  38

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

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

ivory silo beet and nettle pansotti (herbed goat cheese, ricotta, nasturtium leaf pesto, walnut)  28

tagliatelle (local devon beef bolognese, aged parmigiano)  30

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

autumn squash casoncelli (chanterelles, rosemary, chicories, grana padano)  30

paccheri with spicy pork & beef sausage (dried local macedonia chilies, collards, tomato, pecorino)  29

secondi

grilled swordfish (brussels sprouts, umbrian lentils, turnip, apple, autumn berry)  34

house made lamb sausage (radicchio agrodolce, roasted carrots, fennel, fresh apple, golden raisin) 31

confit duck leg (tuscan red rice, creamy polenta, swiss chard, delicata squash)  34

painted hills striploin (roasted radicchio, potato, bagna cauda, grilled lemon)  48

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 pine nuts, mugolio syrup, brown butter pecans 15

quince crostata with almond frangipane, apple, mascarpone gelato and orange-rosemary crumble 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.