Seasonal tasting & à la carte
Hand-rolled pastas, wood-fired cuts, and heirloom ingredients gathered directly from regional growers and Italian purveyors.
To begin the journey
Burrata di Andria
Pugliese cream burrata
Cold-smoked heirloom tomatoes, 25-year aged Modena balsamico, and wild mountain oregano crisp.
Puglia burrata, smoked datterini, aged balsamico, basil oil
Carpaccio di Manzo
Chianina beef carpaccio
Truffle emulsion, shaved 30-month Parmigiano-Reggiano, caper berries, and pressed olive oil.
Chianina tenderloin, black winter truffle, Parmigiano, capers
Fiori di Zucca
Crispy squash blossoms
Stuffed with sheep's milk ricotta and lemon zest, lightly tempura-fried with saffron honey glaze.
Squash blossom, organic ricotta, Calabrian chili honey
Tasting menus & dietary adaptations
Our kitchen accommodates gluten-free, vegetarian, and allergy requirements upon request with advance notice.
Regional Italian vintages paired with honest kitchen craft
Curated by Wine Director Lucia Bianchi, our cellar pairs small-estate indigenous varietals with every course from the kitchen.
Biondi-Santi Tenuta Greppo
Brunello di Montalcino
Wild cherry, dried violets, crushed flint, and tobacco with velvety tannins.
Fontodi Vigna del Sorbo
Chianti Classico Gran Selezione
Ripe plum, cracked black pepper, leather, and dark cherry with firm acidity.
E. Pira & Figli – Chiara Boschis
Barolo Cannubi
Layered rose petal, tar, wild strawberry, and warm autumnal forest floor.
Giuseppe Cortese
Barbaresco Rabajà
Brisk red currant, licorice root, mint leaf, and finely textured nebbiolo grip.
Benanti Pietramarina
Etna Bianco Superiore
Bright Meyer lemon, green apple, wet volcanic ash, and saline minerality.
Ca' del Bosco Vintage Collection
Franciacorta Riserva Pas Dosé
Toasted brioche, roasted hazelnut, white peach, and fine persistent perlage.
Plan a private flight with Sommelier Lucia Bianchi
Whether organizing an intimate celebration or pairing a custom six-course dinner, our sommelier team guides your vintage selection in advance.