Creamy burrata, caramelized figs, aged balsamic, and toasted pine nuts on warm house-made bread.

Seared beef tenderloin, 36-month aged parmesan, wild arugula, and cold-pressed olive oil.

Crispy calamari, prawns, and seasonal artichokes with a bright lemon aioli.

Crisped young artichokes seasoned with sea salt, fresh mint, and garlic emulsion.

Hand-rolled egg pasta tossed in mountain butter, black truffles, and aged Piave cheese.

Wide ribbon pasta with slow-braised wild boar ragù, juniper, and pecorino cheese.

Carnaroli rice with wild chanterelles, porcini broth, thyme, and taleggio cream.

Pasta filled with roasted squash, amaretti, sage brown butter, and crisp leaves.

Dry-aged porterhouse grilled over oak embers, rosemary salt, and braised beans.

Sea bass baked in herb salt crust with capers, olives, and roasted fennel.

Milk-braised veal shank with white wine, root vegetables, and citrus gremolata.

Baked eggplant with San Marzano reduction, smoked mozzarella, and fresh basil.

Espresso-dipped savoiardi, whipped mascarpone, Marsala, and dark cocoa dust.

Vanilla bean cream, wild blackberry compote, and almond brittle crumble.

Crisp pastry shells filled with sheep's milk ricotta, pistachios, and orange.

Flourless dark chocolate and almond cake with amaretto and gelato.