Dishes from the Italian harvest
Every course honors regional tradition, handmade pasta techniques, and small-batch ingredients imported from family estates.
Burrata con Fichi
(Puglia)Fresh burrata, mission figs, aged balsamic, pine nuts, sea salt
Creamy curd with honeyed balsamic reduction and nutty crunch.
Carpaccio di Manzo
(Piemonte)Wagyu tenderloin, cured egg yolk, capers, crispy parmigiano
Delicate beef with sharp aged cheese and briny capers.
Carciofi alla Giudia
(Lazio)Crisp Roman artichokes, lemon aioli, mint, pink peppercorn
Golden crisp leaves yielding to a tender, citrus heart.
Crudo di Ricciola
(Sicilia)Yellowtail, blood orange, fennel pollen, wild oregano
Silky fish balanced with vibrant Sicilian citrus notes.
Curated journey with regional wine pairings
Experience our full seasonal vision paired with rare vintages selected by our sommelier. Available nightly for the entire table.
Please inform your server of any allergies before ordering. We source organic produce and Italian flour daily.
Pairings & La Cantina
Our team sources small-production vineyards from Piedmont to Sicily, blending heritage botanicals and rare vintages to complement every dish from our kitchen.
Dried rose, wild cherry, tar, and slate with fine-grained tannins.
Ossobuco & Truffled Pasta
Plum, tobacco, leather, herbs, and vibrant Sangiovese acidity.
Bistecca & Wild Boar Ragù
Flinty minerality, lemon rind, orange blossom, and salinity.
Grilled Branzino & Crudo
Dried fig, cocoa, blackberry, clove, and velvety warmth.
Aged Parmigiano & Ribs