Our Seasonal Menu
Each dish celebrates regional Italian heritage through handcrafted pasta, wood-fired hearth cooking, and sun-drenched Mediterranean ingredients.
Extruded bronze-die and hand-rolled pasta ribbons made daily from heirloom semolina and farm yolks.
Tagliolini al Tartufo Nero
Hand-Rolled 30-Yolk Pasta & Black Truffle
Silk-spun tagliolini tossed in mountain butter, aged mountain pecorino, and generously crowned with shaved Norcia black truffles.
Pappardelle al Cinghiale
Tuscan Broad Ribbons & Wild Boar Ragù
Wide hand-cut egg pasta coated in a 12-hour slow-braised Tuscan wild boar ragù, juniper berry essence, and grated aged Pecorino Toscano.
Ravioli di Zucca e Amaretto
Mantua Pumpkin Ravioli & Brown Butter
Pillow ravioli stuffed with roasted Mantuan butternut squash, crushed amaretti biscuits, crispy sage, and foamed brown alpine butter.
Chef Marco Rossi's Five-Course Tasting Journey
Immerse your table in a curated progression through Italy's northern lakes to southern coastal groves, accompanied by Giulia Bianchi's rare cellar pairings.
Regional Italian Wines — dalla vigna alla tavola
Our sommelier selects authentic regional wines from Tuscany, Piedmont, and Sicily to pair perfectly with our seasonal Italian dishes.
Marco Rossi
Head Sommelier"A great Italian wine tells the history of its soil and sun. Let us guide your table through the perfect pour for your meal."
Personalized recommendations available nightly