Dinner Menu

November 3rd, 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

castelvetrano flour focaccia (umbrian fava crema, local tomato, smoked onion, dandelion, grana padano)  14

antipasti

prosciutto e pere (frog hollow warren pears, hazelnuts, parmigiano, balsamic)*  24

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

autumn vegetable caponata (sweet peppers, sunchoke, husk cherry, tomatillo, almonds, sourdough)  20

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

hiramasa crudo (local kiwi berry, spicy watermelon-strawberry brodetto, cucumber, ginger)*  24

grilled rosemary flatbread (smoked prosciutto cotto, arugula pesto, walnuts, giardiniera)  21

traditional bagna cauda (peak season farm vegetables with 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

potato and cheese pansoti (taleggio, fontal, arugula pesto, walnuts)  30

tagliatelle (local devon beef bolognese, aged parmigiano)  30

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

roasted corn agnolotti (matsutake, rosemary, puntarelle, grana padano)  30

fusilli gigante (radicchio, pepper crema, ricotta salata, almonds)  29

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

secondi

grilled swordfish (brussels sprouts, umbrian lentils, turnip, apple, cherry mostarda)  34

dry aged duck breast (tuscan red rice, creamy polenta, spinach, delicata squash)  39

house made lamb sausage (white bean, tuscan kale, smoky sweet red onion, roasted peppers)  31

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

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.