Creamy burrata, roasted figs, aged balsamic, and toasted pine nuts on crisp sourdough.

Thin beef tenderloin, 36-month Parmigiano, wild arugula, and cold-pressed oil.

Crispy calamari, market artichokes, and Amalfi lemon aioli.

Crisped young artichokes with sea salt, mint, and garlic emulsion.

Hand-rolled pasta, mountain butter, shaved black truffles, and aged Piave.

Wide ribbons, slow-braised wild boar ragù, juniper, and Pecorino.

Carnaroli rice, wild chanterelles, porcini broth, and Taleggio cream.

Roasted squash pillows, amaretti, sage brown butter, and crisp sage.

Dry-aged porterhouse, oak embers, rosemary salt, and cannellini beans.

Sea bass in herb salt crust, capers, olives, and roasted fennel.

Milk-braised veal shank, aromatic roots, and fresh citrus gremolata.

Baked eggplant, San Marzano reduction, smoked fior di latte, and basil.

Espresso-dipped savoiardi, whipped mascarpone, and dark cocoa dust.

Vanilla bean cream, wild blackberry compote, and almond brittle.

Crisp shells, fresh sheep ricotta, Bronte pistachios, and orange.

Flourless chocolate almond cake with fior di latte gelato.