Dinner Menu

May 18th, 2026

fresh   umbrian  summer truffles

add a supplement to any dish

six grams  25

sfizi

unicorn pink stripe oysters (rhubarb and muscat grape granita)*  10

chicken liver crostini with green tomato marmellata*  9

warm semolina cakes (fava bean crema, sardinian su entu pecorino, umbrian summer truffles, crispy prosciutto)  16

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 di andria (fresh strawberries, aged balsamic, pine nuts, grilled oat-millet sourdough)  24

roasted red pepper and braised artichoke salad (romaine lettuce, snap peas, pecorino caprino, castelvetrano olives) 21

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

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

canederli in brodo (trumpet royales, macomber turnip, leek, pac choi)  19

grilled rosemary flatbread (porchetta, 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, shiitake mushrooms, fresh black summer truffle)  34

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

emmer farro casarecce (mushroom conserva, burrata, arugula, snap peas)  30

potato and cheese pansotti (roasted spring onions, fontina, ramp pesto, pine nuts)  28

tagliolini (local devon beef bolognese, aged parmigiano)  30

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

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

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

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

secondi

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

crispy duck leg (tuscan red rice, english peas, confit spring onions, radish, parsnip crema)  36

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

house made lamb sausage (spring vegetable vignarola, romaine, pecorino)  34

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.