Dinner Menu

August 7th, 2026

fresh black  perigord  truffles

add a supplement to any dish

six grams  25

sfizi

unicorn oysters (rhubarb and summer herb granita)*  10

chicken liver crostini with green tomato marmellata*  9

warm semolina cakes (tomato crema, zucchini, sardinian pecorino, black perigord truffles)  17

warm olives with almonds and black garlic  10

sea salt focaccia (white bean crema, cipolle misti, tomato, pecorino)  14

antipasti

24 month prosciutto di parma (stone fruit, toasted hazelnuts, arugula, aged parmigiano)*  24

buffalo mozzarella (pine nuts, romaine, heirloom tomato, blueberry, oat-millet sourdough)  24

eggplant and sweet pepper caponata (tomato, golden raisin, almonds, cucumber, basil, capers, grilled sourdough)  19

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

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

canederli in brodo (shiitake, cabbage, ailsa craig onions, fresh tomato)  19

grilled rosemary flatbread (house-cured ham, spicy saffron mayo, giardiniera)  21

traditional bagna cauda (seasonal vegetables, warm garlic-anchovy dipping sauce)  24

pasta   ‘dalla   nostra   tavola’

tortelli di carne (prosciutto broth, kale, shiitake, fresh périgord black truffle)  38

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

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

potato and cheese pansotti (fresh tomato, tulsi basil, green onions, fontal)  28

tagliolini (local devon beef bolognese, aged parmigiano)  30

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

ricotta & fresh herb agnolotti (chanterelles, corn, swiss chard, marsala)  30

rigatoni with braised lamb shoulder (tomato, zucchini, pecorino, mint, dried local farm chilies)  29

chitarra al pomodoro (roasted tomato sugo, fresh tomatoes, burrata, giulia basil, perigord truffles)  48

secondi

grilled wild striped bass (fresh tomato salsa cruda, grilled zucchini, sweet corn, green beans, olives)  34

longest acres beef butcher’s cut (nardello pepperonata, swiss chard, anchovy salsa verde, grilled lemon)  MKT

dry aged duck breast (stone fruit, rhubarb, roasted greens, jus)  38

pan roasted half chicken (crushed farm potatoes, roasted garlic, rosemary, grilled lemon)  38

dolci

affogato with coffee stracciatella, ladyfingers and sabayon 15

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

vanilla bean panna cotta with plum orange marmellata, blueberry and white chocolate crumble 15

lemon thyme polenta cake with poached apricots, almond streusel and honey sour cream gelato 15

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

roasted strawberry semifreddo with lemon verbena anglaise, black pepper crumb, lemon 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.