Dinner Menu

March 10th, 2026

sfizi

unicorn pink stripe oysters (husk cherry, ramp vinegar mignonette)*  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 & cicerchia crema, broccoli rabe pesto, toasted pine nuts)  14

antipasti

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

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

canederli in brodo (yellowfoot chanterelles, 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 and smoked celery root tortelli (prosciutto broth, kale, shiitake)  30

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

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

potato and cheese pansotti (melted leeks, fontina, sage pesto, walnut)  28

tagliatelle (local devon beef bolognese, aged parmigiano)  30

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

roasted squash casoncelli (hedgehog mushrooms, rosemary, chicories, grana padano)  30

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

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

linguine with branzino and calamari (tomato saffron sugo, capers, spinach, herbed bread crumbs)  38

secondi

pan roasted cod (carrot crema, wilted spinach, umbrian lentils, meyer lemon, capers)  36

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

dry aged duck breast (braised red cabbage, brussels sprouts, parsnip, autumn berry agrodolce)  38

painted hills beef striploin (broccoli rabe, potato, bagna cauda, grilled lemon)  42

dolci

affogato with coffee stracciatella, ladyfingers and sabayon 15

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

vanilla bean panna cotta with winter citrus and mint 15

ricotta cheesecake with parmesan, roasted pineapple gelato, black walnut streusel 15

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

lemon sage gelato with butternut brown sugar crema, apple compote and candied buckwheat 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.