Dinner Menu
October 16th, 2026
italian burgundy truffles
add a supplement to any dish
six grams 35
sfizi
unicorn oysters (watermelon & rhubarb granita, sirk vinegar)* 10
chicken liver crostini with green tomato marmellata* 9
warm semolina cakes (autumn squash, apple, toasted pine nuts, mugolio, italian black truffle, parmigiano) 18
warm olives with almonds and black garlic 10
sea salt focaccia (white bean crema, cipolle misti, roasted carrots, nettles, pecorino) 14
antipasti
24 month prosciutto di parma (fresh pears, toasted hazelnuts, arugula, parmigiano)* 24
buffalo mozzarella (local hen of the woods mushrooms, radicchio, apple, pumpkin, oat-millet sourdough) 24
eggplant and sweet pepper caponata (rhubarb, golden raisin, almonds, squash, capers, grilled sourdough) 19
erbazzone (farm greens and ricotta pie, charred onion, marinated beets, fennel, balsamico) 18
hiramasa crudo (fresh citrus, chilled ginger-melon brodetto, kiwi berry, cucumber, radish)* 23
canederli in brodo (shiitake, spinach, ailsa craig onions, fresh tomato) 19
grilled rosemary flatbread (prosciutto cotto, spicy saffron mayo, giardiniera) 21
traditional bagna cauda (seasonal vegetables, warm garlic-anchovy dipping sauce) 24
pasta ‘dalla nostra tavola’
pappardelle (braised wild boar, juniper, black trumpets, parmigiano) 33
tortelli di carne (sweet pepper sugo, roasted kale, balsamico) 32
bucatini all’amatriciana (house-cured pancetta, tomato, pecorino) 29
emmer farro casarecce (mushroom conserva, burrata, arugula, grana padano, lemon) 30
potato and cheese pansotti (fresh tomato, tulsi basil, farm leeks, fontal) 28
tagliolini (local devon beef bolognese, aged parmigiano) 30
squash and brown butter agnolotti (matsutake mushrooms, corn, treviso, marsala) 30
rigatoni with lamb sausage (broccoli leaf, baby carrots, ricotta salata, dried local farm chilies) 29
fusilli gigante alla trapanese (toasted almond, tomato, herb pesto, eggplant crema, green bean, smoked provola) 28
secondi
grilled swordfish (roasted tomato, green beans, capers, olives, husk cherries, borlotti beans) 34
longest acres beef butcher’s cut (nardello pepperonata, kale, anchovy salsa verde, grilled lemon) MKT
grilled venison loin (fresh corn polenta, mushroom conserva, mustard greens, rosemary, autumn berry sugo) 46
crispy duck leg (rhubarb agrodolce, braised local red onions, delicata squash, apple, potatoes, wilted spinach ) 34
dolci
affogato with chai stracciatella, spiced biscotti crumb and orange chantilly 15
chocolate hazelnut torta with toasted hazelnut gianduja, roasted banana malt gelato and oat crunch 15
vanilla bean panna cotta with caramel apples, cinnamon rye cake and candied buckwheat 15
bosc pear crostata with pecan frangipane, dried pear compote and brown butter gelato 15
roasted fig gelato with olive and fig shortbread, anise-orange pastry cream and caramelized figs 15
paw paw semifreddo with passionfruit curd, sea buckthorn gel, and cornmeal crumble 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.