Creamy Puglian burrata, roasted heirloom tomatoes, basil oil, and toasted sourdough crostini.

Thinly sliced beef, capers, lemon zest, shaved parmesan, and extra virgin olive oil.

Crispy squid, zucchini ribbons, and house-made lemon aioli for dipping.

Charred baby artichokes, garlic confit, mint, and sea salt.

Hand-cut pasta, butter emulsion, fresh black truffles, and aged pecorino.

Wide ribbons, slow-cooked wild boar ragu, juniper, and parmesan.

Carnaroli rice, wild forest mushrooms, thyme, and taleggio cream.

Squash-filled pasta, brown butter, sage, and crushed amaretti.

Dry-aged porterhouse, rosemary, sea salt, and charred lemon.

Salt-crusted sea bass, fennel, olives, and citrus reduction.

Braised veal shank, white wine, root vegetables, and gremolata.

Layered eggplant, San Marzano sauce, mozzarella, and basil.

Espresso-soaked ladyfingers, mascarpone cream, and cocoa.

Vanilla bean cream, berry compote, and almond brittle.

Crisp shells, sweet ricotta, pistachios, and orange peel.

Flourless chocolate almond cake with vanilla gelato.