Refined Italian Traditions
Our menu celebrates regional Italian heritage through seasonal ingredients, artisanal grains, and small-batch producers.
Burrata e Fichi
Creamy Puglia burrata, roasted mission figs, 25-year aged balsamic glaze, and toasted hazelnut crunch.
Battuta di Fassona
Hand-cut Piedmontese beef, cured egg yolk, crispy capers, and cold-pressed Garda olive oil.
Tagliolini al Tartufo
Hand-rolled 30-yolk pasta, pasture butter, Vacche Rosse cheese, and fresh shaved white truffle.
Tortelli di Zucca
Squash-filled pasta, spiced mostarda, crushed amaretti, brown butter, and fried sage leaves.
Costoletta alla Milanese
Milk-fed veal chop, clarified alpine butter, wild herbs, and preserved Sorrento lemon.
Branzino al Sale
Sea bass baked in Cervia salt crust, braised fennel, wild capers, and citrus emulsion.
Torta Caprese
Flourless dark chocolate cake, roasted hazelnuts, vanilla bean gelato, and sea salt caramel.
Millefoglie all'Olio
Caramelized pastry, olive oil mascarpone cream, poached quince, and candied rosemary.
Experience Our 7-Course Degustazione
Curated nightly by our culinary team, featuring seasonal highlights and rare cellar pairings.
Curated Italian selections
Hand-selected regional wines, artisanal aperitivi, and digestivi curated by our sommelier to complement each seasonal course.
Hand-picked black tea leaves infused with cold-pressed Italian bergamot oil for a citrus finish.
A soothing infusion of garden-fresh rosemary, sage, and dried lemon verbena from our farm.
Bright, zesty infusion of sun-ripened Amalfi lemons with a hint of wildflower honey.
Need help with wine pairings?
Our sommelier is available to curate the perfect selection for your dining experience.