appeTizer

Prosciutto di Parma 18

24-month-aged parma ham, black mission figs, gorgonzola cremificato, balsamic reduction, pane carasau

Burrata 20

Burrata cheese, beet gazpacho, lobster salad, anchovy-cabbage

Zuppa di Cavolfiore16

Cauliflower and leek soup, tempura oyster, crispy leeks, pimenton

Insalata Dell' Autunno  16

Watercress and baby red romaine, shaved apples, fennel, ricotta salata, walnut vinaigrette

Tonno  20

Tuna tartare, miso dressing baby cucumber, breakfast radish, ginger-lemongrass 'spuma'

Capesante 20

Hokkaido sea scallops, pea puree, pickled rainbow carrots, house cured lardo, sea urchin sauce

Fegato Grasso 24

Seared foie gras, homemade brioche bread, marsala onions, confit duck salad, port reduction, roasted apricot jam

pasTa – risoTTo (pasta is handmade daily)

Tonnarelli  24

House made spaghetti, anchovies, bread crumbs, dill, calabrese pepper

Chitarra  20

Whole wheat square spaghetti, organic cherry tomato sauce, basil, garlic

Cavatelli 26

Carrot-ricotta cavatelli, porcini mushroom ragu, rapini 

Garganelli 26

Spinach hand-rolled penne, lamb ragu, golden raisins, brie, rosemary

Ravioli del Plin  26

Braised short rib ravioli, brasato sauce, aromatic oil

Capelli  28

Cacio e peppe filled ravioli, with black truffle sauce and shaved black truffle

Gnocchi 30

Black ink-potato gnocchi, lobster ragu, clams, scallops, spicy escarole sauce

Risotto 30

Aquerello rice, butternut squash and saffron, Ossetra caviar, gold leaf

main course

Dentice 42

Red snapper, zucchini in scapece, Castelvetrano olives, tomato water

Polpo 38

Pan-seared octopus, triple cooked potatoes "alle olive", salsa verde, romesco, thyme vinaigrette

Orata 46

Whole dorade "al cartoccio", smoked maitake mushrooms, seared parsnips, lobster-fennel bisque

Pesce alla Griglia  M/P

Daily selection of fresh fish, simply grilled, served over the chef's daily selection of vegetables 

Maiale 38                                                                                      

Berkshire herb crusted pork loin, cannelllini bean salad, red cabbage puree, pork-apricot sauce 

Filetto  52                                                                                       

Prime beef tenderloin, chanterelle mushrooms, baby kale, fontina sauce, brown butter

Costoletta di Vitello  52

Grilled free range veal chop, tomato and eggplant relish, barolo wine-savory sauce

sides 

 

grilled asparagus 11

charred shishito peppers, pesto trapanese 10

romanesco cauliflower, chili garlic, toasted almonds 11

rosemary-garlic fingerling potatoes 9

Charred brussels sprouts, parsnip puree, pickled shallots 9